Rinse the chicken pieces under cold water and pat them dry with paper towels. Trim any excess fat and skin from the thighs. Make small cuts along the thick parts of the thighs to ensure even cooking and to avoid blood spots.

Inspect the drumsticks and thighs for any bone fragments or sharp edges. Remove these to ensure a pleasant eating experience.

In a large bowl, mix the buttermilk, hot sauce, pickle juice, and salt. Stir until well combined.

Submerge the chicken pieces in the marinade, ensuring they are fully covered. If necessary, use a second bowl to ensure all pieces are properly marinated.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to penetrate the meat and tenderize it.

In a large bowl, combine the flour, cornstarch, salt, black pepper, and onion powder (if using). Stir until the ingredients are evenly distributed.

Taste a small amount of the flour mixture to ensure it is well-seasoned. Adjust the seasoning if necessary.

Take the chicken pieces out of the marinade, allowing any excess liquid to drip off.

Dip each piece of chicken into the flour mixture, pressing the flour into the chicken to cover all nooks and crannies. Ensure each piece is thoroughly coated.

Place the coated chicken on a wire rack to rest for about 15 minutes. This helps the coating adhere better and results in a crispier crust.

Select a high smoke point oil, such as vegetable, canola, or peanut oil.

In a large cast iron Dutch oven, heat the oil to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature.

Drop a small bit of the flour mixture into the oil. If it sizzles and rises to the surface, the oil is ready.

Carefully place a few pieces of chicken into the hot oil, frying in batches to avoid overcrowding. This ensures even cooking and prevents the oil temperature from dropping too much.

Keep an eye on the oil temperature, adjusting the heat as necessary to maintain a steady 375°F (190°C).

Fry the chicken for 2 minutes on each side, then remove and let rest on a clean wire rack. This initial fry helps set the coating and partially cooks the chicken.

Ensure the oil is back up to 375°F (190°C) before starting the second fry.

Return the partially cooked chicken to the hot oil. Fry for an additional 3-4 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is extra crispy.

Remove the chicken from the oil and let it drain on a wire rack.

Allow the chicken to rest for a few minutes before serving. This helps the juices redistribute and keeps the meat moist.

Serve your fried chicken with classic sides like coleslaw, mashed potatoes, biscuits, or cornbread.

Dig in and savor the crispy exterior and juicy interior of your homemade fried chicken!