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)

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.

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.

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.

Allow the chicken to rest on a wire baking rack for 5-10 minutes prior to eating. Serve and enjoy.