Make the KFC 11 Herbs & Spices Blend. In a medium bowl, combine all of the seasoning blend ingredients and whisk until evenly mixed.

Marinate the Chicken. In a large bowl, whisk together the buttermilk, eggs, pickle juice, and ⅓ of the seasoning blend until smooth. Add the chicken thighs and drumsticks, making sure they're fully submerged. Cover and refrigerate overnight (or at least 4 hours).

Prepare the Seasoned Flour. In a separate large bowl, combine the flour, cornstarch, baking powder, and the remaining ⅔ of the seasoning blend. Add 2-3 tablespoons of the chicken marinade to the flour and gently toss everything together until small craggly bits form throughout the mixture.

Double Dredge. Remove the chicken from the marinade, allowing the excess to drip off. Coat each piece thoroughly in the seasoned flour, pressing and squeezing firmly so everything is covered. Dip back in the marinade, then once again in the seasoned flour, pressing and squeezing to fully coat. Place the breaded chicken on a wire rack while the oil heats.

Fry the Chicken. Fill a large Dutch oven, heavy-bottomed pot, or deep fryer about ⅓ to ½ full with neutral oil and heat to 350°F. Once preheated, work in batches and fry until deeply golden brown and cooked through: Chicken thighs: ~6–8 minutes. Drumsticks: ~10–12 minutes. Cook until the outside is crispy and golden-brown and the internal temperature reaches 165°F. Transfer the chicken to a clean wire rack to drain for a few minutes before serving. Optionally add a small pinch of salt to each piece of chicken immediately after frying.

Serve. Serve hot as-is, with your favorite dipping sauce, or turn it into the ultimate crispy chicken sandwich.