If not already done, cut the whole chicken into pieces (about 8–10) and discard or reserve the backbone/neck for stock.
In a large bowl, whisk together the buttermilk, pickle juice, and hot sauce (if using).
Submerge the chicken pieces in the brine, cover, and let sit at room temperature for 30 minutes or refrigerate up to 24 hours.
In a medium shallow bowl, combine the flour, salt, black pepper, smoked paprika, and garlic powder; mix thoroughly.
Line a baking sheet with a wire rack. Remove chicken pieces from the brine one at a time, letting excess drip off, then dredge each piece in the flour mixture until well coated and place on the wire rack.
Let the coated chicken rest on the rack for 10–30 minutes to help the coating adhere while you heat the oil.
Fill a large, deep frying pan or Dutch oven halfway with vegetable oil and heat to about 365°F (185°C). Use a thermometer or test with the tip of a wooden spoon—small bubbles should form.
Fry the chicken in batches without overcrowding, cooking each piece about 10 minutes or until the exterior is golden brown and a thermometer reads 155°F (68°C) when inserted into the thickest part; it will rise to 165°F while resting.
Transfer fried chicken to a wire rack set over paper towels to drain excess oil, then let rest a few minutes before serving.
Serve with your favorite sauce and enjoy.
