In a large stainless-steel stockpot or a large plastic kitchen bowl, combine 1 ½ cups kosher salt, ¼ cup sugar, 2 Tbsp paprika, the smashed cloves from 3 heads of garlic, 3 bay leaves, 1 quart buttermilk, 4 cups whole milk, and 4 Tbsp white vinegar. Stir until the salt and sugar dissolve completely (a few minutes).

Submerge 8–12 pieces of chicken in the brine. Cover the pot or bowl with plastic wrap and refrigerate for 4 hours.

After 4 hours, remove the chicken from the refrigerator. Working piece by piece, lift each chicken piece from the brine, shake off excess liquid, and place it on a wire rack set over a sheet pan. Do not place the rack or pan near uncovered fruits, vegetables, or other ready-to-eat foods to avoid cross-contamination.

Place the rack with the chicken UNcovered back into the refrigerator and let the chicken air-dry for 2 hours.

After the 2-hour drying period, remove the chicken from the refrigerator. You may cover the chicken with plastic wrap and keep it refrigerated until you are ready to cook.

When ready to cook, preheat your oven to its lowest setting (for reference, the original recipe used 170°F). Line a rimmed baking sheet with paper towels and place it in the oven to keep warm for finished chicken.

Measure 4 cups all-purpose flour into a 9x13-inch pan. Add 1 Tbsp kosher salt, 1 Tbsp paprika, 1 Tbsp onion powder, 1 Tbsp garlic powder, and 1 Tbsp black pepper. Stir well to combine and break up any clumps.

In a medium bowl, whisk together 3 large eggs, 3 teaspoons baking powder, and 1 ½ teaspoons baking soda until blended. The mixture will foam—this is expected.

Pour 4 cups peanut oil into a heavy 8-quart Dutch oven (the oil should come up roughly 2–3 inches in the pot). Affix a thermometer to the side of the pot so it reads the oil temperature accurately. Heat the oil over medium heat until it reaches 365°F.

While the oil is heating, dredge each chicken piece: coat the chicken thoroughly in the seasoned flour, then dip into the egg mixture (pat the egg mixture lightly onto the chicken if needed), then return the piece to the seasoned flour for a second coating. Place dredged pieces on a plate while you finish coating the rest.

When the oil is at 365°F, fry no more than 3 pieces at a time so you do not overcrowd the pot. Carefully lower the chicken into the hot oil.

Fry the chicken 5–6 minutes on the first side. Using tongs, flip each piece and fry 5–6 minutes on the second side. Monitor the thermometer and allow the oil to come back up to 365°F between batches.

When a piece is finished frying, transfer it to the paper-towel–lined rimmed baking sheet in the preheated oven to rest and stay warm. Repeat frying in batches until all chicken pieces are cooked.

When all batches are complete, remove the sheet pan from the oven and let the chicken rest a few minutes before serving.