Place chicken into a non reactive bowl or large plastic storage bag. Add 1 cup buttermilk, pickle juice and 3 Tbsp hot sauce. Mix, then cover and chill for at least 4 hours or overnight.
Prepare: Remove chicken from buttermilk brine allowing excess to drip off. (Tip: I typically empty into a colander to drain while I prepare the dredge.)
In a shallow bowl, whisk together flour, corn starch, salt, paprika, cayenne and granulated garlic. In a separate shallow bowl, whisk together reserved 1 cup buttermilk, eggs and 1 Tbsp hot sauce.
Dredge chicken strips in flour, then into buttermilk-egg wash and back into flour. Repeat until all chicken pieces are breaded. Have nearby a pan fitted with a rack, placing breaded chicken strips on rack.
Let chicken sit on counter for 20 minutes, or place into the fridge to chill for 1 hour to help coating adhere.
Fry: In a deep heavy pot or dutch oven, heat oil to 325-335°F. Fry chicken strips in batches for a total of 2-3 minutes per side, adjusting depending on the size of the pieces. Place on a paper towel lined pan to drain. Keep warm.
Chili Oil: In a small saucepan, whisk together 1/3 cup hot oil from frying with melted butter, cayenne, brown sugar, paprika, salt and chili powder. Warm over low heat or melt setting to prevent seasonings from burning. Stir occasionally.
Brush cooked chicken pieces with hot chili oil. Serve immediately.
Notes
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