Ultra-Crispy Southern Style Fried Chicken

Whisk together 2 cups of buttermilk, pickle brine, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Submerge chicken pieces completely. Cover and chill in the refrigerator for at least 4 hours, or ideally overnight (8 to 12 hours).

In a wide shallow baking dish, whisk together all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne, remaining kosher salt, and black pepper until fully uniform.

Drizzle 3 to 4 tablespoons of the buttermilk marinade directly into the dry flour mixture. Work it with your fingers until tiny pebble-like clusters form throughout the flour.

Take one piece of chicken from buttermilk, let excess liquid drip for 2 seconds, then press firmly into the flour mixture, packing flour onto every crevice. Dip quickly back into buttermilk for 1 second, then re-coat in flour with firm pressure. Place on a wire rack for 10 minutes before frying.

Heat 2 to 3 inches of peanut oil in a heavy Dutch oven or cast iron skillet to 350°F (175°C). Gently lower 3 pieces at a time into the oil (oil will drop to ~325°F). Fry drumsticks and thighs for 14 to 16 minutes, turning occasionally, until the deep golden crust registers an internal temperature of 165°F (74°C).

Transfer hot fried chicken immediately onto an elevated wire cooling rack set over a baking sheet. Dust immediately with a pinch of flaky sea salt while hot. Let rest for 5 to 8 minutes before serving.