How to Make It
Whisk together buttermilk, pickle juice, hot sauce, and 2 teaspoons of the salt in a very large bowl or a large pot. Place chicken breasts, thighs, and drumsticks in mixture; cover with plastic wrap, and chill at least 8 hours (or up to 12).
Set a wire rack inside a rimmed baking sheet. Stir together flour, garlic powder, onion powder, paprika, and remaining 1 1/2 tablespoons salt in a large bowl. Remove a chicken piece from buttermilk brine, letting excess drip back into bowl. Place chicken in flour mixture, and toss well to coat. Transfer breaded chicken to wire rack. Repeat process with remaining chicken. Let stand at room temperature 30 minutes.
Meanwhile, preheat oven to 200°F; set a clean wire rack inside a rimmed baking sheet and place alongside stove. When chicken is ready to fry, pour oil to a depth of 2 inches in a large Dutch oven, and heat over medium-high until oil reaches 350°F on a thermometer.
Working in three batches, carefully add four chicken pieces to hot oil; fry until deeply browned and a thermometer inserted into thickest portion of meat (avoiding bone) registers 165°F, about 12 minutes for drumsticks and thighs and 15 minutes for breasts, turning chicken once halfway through cook time. (Adjust heat as needed to maintain oil temperature between 300°F and 320°F.) Remove chicken from oil, and place on the prepared wire rack. Sprinkle all over with salt. Place baking sheet in oven to keep warm while repeating frying process with remaining chicken. Serve fried chicken with pickles.