Place the pieces of chicken in a large bowl and pour the buttermilk over them. add pickle juice and hot sauce season with Bayou City Seasonings, onion powder, cayenne, smoked paprika, ground mustard, salt, and pepper. Make sure the chicken is fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best results. The buttermilk helps tenderize the chicken and adds flavor.
In a large, shallow dish or on a plate, mix together the flour, Bayou City seasonings, cayenne pepper, smoked paprika, onion powder, oregano, gerund mustard, and cayenne pepper. This is your seasoned flour mixture.
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes. This will ensure even cooking.
Heat a large, deep fryer or Dutch oven with about 2-4 inches of vegetable oil over medium-high heat to reach 325°F (163°C).
Take a piece of chicken from the buttermilk and let the excess buttermilk drip off. Then, roll it in the seasoned flour mixture, pressing the flour onto the chicken to make sure it's well-coated.
Place the coated chicken on a wire rack or a clean plate. Repeat this process for all the chicken pieces.
Carefully place a few pieces of chicken in the hot oil, making sure not to overcrowd the pan and each piece is completely submerged. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and has an internal temperature of 165°F (74°C). The exact cooking time will depend on the size of your chicken pieces.
Use a slotted spoon or tongs to remove the fried chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain any excess oil. sprinkle with salt while they are hot.
Serve the crispy fried chicken hot with your favorite sides. It's great with mashed potatoes, coleslaw, biscuits, or just about any side dish you prefer.
