Directions

1. BUTTERMILK MIXTURE: In a large bowl, whisk together 1/2 cup warm water, 5 teaspoons salt, 2 teaspoons pepper, onion powder and garlic powder. Whisk in buttermilk and eggs.
2. In a gallon size Ziploc bag or large bowl, combine chicken and BUTTERMILK MIXTURE; marinate for at least 8 hours to 1 day, turning the bag occasionally. Drain the chicken from the marinade.
3. Working one at a time, dredge chicken in flour until evenly coated. Return chicken to the flour, gently tossing; let stand 15 minutes. Gently toss again until evenly coated. Remove and shake to remove excess flour.
4. Preheat oven to 325 degrees F.
5. Heat canola oil in a large stockpot or Dutch oven over medium high heat until it registers 350 degrees F on a deep-fry thermometer.
6. Working in batches, add chicken, skin-side down, and fry until golden brown, flipping once, about 4-5 minutes per side. Transfer to a baking sheet fitted with a wire rack.
7. Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 10-15 minutes. Brush with butter mixture.
8. Serve immediately with biscuits and dill pickle chips, if desired.