0 In a large mixing bowl, add buttermilk, pickle juice, Cajun seasoning, Kosher salt, hot sauce and stir to combine. Add the chicken and allow it to marinate in the fridge for 1 hour-24 hours. (the longer the better)
1 In a gallon zip lock bag add the flour, corn starch, Cajun seasoning, Seasoned salt, Onion powder, Garlic powder and paprika. Seal the Ziplock bag and shake until seasoning is well combined.
2 In a large Dutch oven over medium-high heat, add the vegetable oil and heat to 350 degrees. Remove the chicken from the refrigerator and place 2-3 pieces in the Ziplock bag with the batter, seal the bag and shake to coat each piece. Place the battered chicken on a parchment lined baking sheet. Repeat this step until all the chicken is battered.
3 Once the oil is up to temp, place 3-4 pieces of chicken in the oil at a time. Cooking time will vary depending on size/cut of chicken but should take roughly 10-15 minutes. Use a meat thermometer to check for doneness. Chicken should be 165 degrees when finished. Repeat this step until all the chicken is cooked.
4 Allow the chicken to rest on a wire baking rack for 5-10 minutes prior to eating. Serve and enjoy.
