Brine for 4-24 hours:
- Chicken parts
- Pickle juice
Discard the pickle juice. Soak for 4 hours:
- Chicken parts
- Buttermilk
Remove chicken from fridge and allow to rest to room temperature (30-60 minutes).
Mix in a brown paper bag:
- 1.5 cups AP flour
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon chipotle powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon black pepper
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried thyme
- 1 teaspoon cayenne pepper
Dry the brined chicken, dredge it, and shake off the excess.
Heat the oil in a dutch oven to 350-375 F:
- 3 cups peanut oil
Fry chicken in batches to 165 F. Rest on a wire rack to drain. Sprinkle with a touch of extra salt while still hot.