Step 1

In a large bowl combine 1 tbsp salt, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp paprika, and 1/2 tsp black pepper. Stir in the buttermilk, egg, and pickle juice.

Step 2

Place the chicken in the buttermilk brine and let it marinate for a minimum of 30 minutes.

Step 3

Heat the oil in a cast-iron skillet. The oil temperature should be about 350 degrees F.

Step 4

In a large brown paper bag or freezer bag, combine the flour, cornstarch, 1 tbsp plus 1 tsp of salt, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp paprika, and 1/2 tsp black pepper. Mix well.

Step 5

Add 3-4 pieces of chicken at a time to the bag and mix well. Shake the bag! Make sure to discard any excess buttermilk before adding the chicken to the flour mixture. Make sure to coat the chicken very well on both sides!

Step 6

Add the chicken to the frying pan, about 3-4 pieces at a time, shaking off any excess flour, don't overcrowd the skillet. Cook the chicken for 10 minutes on each side or until it reaches 165 degrees F.

Step 7

Let the chicken rest for about 10 minutes on a wire rack and enjoy!