Directions

1. Place chicken in a bowl or large zip-top plastic bag. Stir together buttermilk, pickle juice, and hot sauce in a large measuring cup or another bowl. Pour over chicken and turn to coat. Refrigerate at least 4 hours or up to 24 hours.
2. Stir together flour, powdered sugar, paprika, 1 tsp. salt, the pepper, and garlic powder in a medium bowl. Set a cooling rack in a sheet pan.
3. Remove one piece of chicken at a time from the marinade and dip it into the flour mixture, turning chicken as needed to coat it heavily until no parts are wet. Set chicken on the wire rack. Repeat to coat remaining chicken. Pro tip: If the coating doesn’t stick to parts of the chicken, dip chicken in marinade a second time followed by more flour. Let chicken stand about 30 minutes (this helps create a craggy crust). Discard marinade and remaining flour mixture.