In a large bowl, whisk together buttermilk, pickle juice, and hot sauce; submerge chicken pieces, cover, and refrigerate for at least 1 hour (or up to 4 hours for best results).
In a separate large bowl or shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, poultry seasoning, cayenne, salt, and pepper; mix well.
Remove a chicken piece from the brine, allowing excess liquid to drip off, and dredge it thoroughly in the flour mixture, pressing firmly to adhere.
Dip the floured piece back into the buttermilk brine for a second coat, then dredge again in the flour mixture; this double-dredge creates the signature craggy crust.
Place the breaded chicken on a wire rack and let it rest for 10-15 minutes (this helps the coating stick during frying).
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C); carefully place chicken pieces in the hot oil, skin-side down, without overcrowding.
Fry dark meat for 14-16 minutes and white meat for 12-14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
Remove chicken to a clean wire rack over a baking sheet to drain excess oil and keep the crust crispy (do not place on paper towels, which trap steam).
