In a bowl, combine kosher salt, garlic powder, smoked paprika, black pepper, white pepper, thyme, oregano, mustard powder, ginger, basil, celery seed, and a bit of MSG if desired. Set aside one-third of this mixture for the marinade and two-thirds for the dredging process.

In another bowl, whisk together buttermilk, eggs, pickle juice, and the one-third of the seasoning blend you reserved for the marinade.

Add the chicken thighs and drumsticks to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight.

In a separate bowl, mix flour, cornstarch, baking powder, and the remaining two-thirds of the seasoning blend.

Stir in a few spoonfuls of the marinade to the flour mixture to create some craggly bits.

Once the chicken has marinated, remove it from the marinade and dredge it in the seasoned flour mixture.

Dip the chicken back into the marinade, then dredge it again in the flour, pressing and squeezing to ensure a thorough coating.

Heat oil in a deep fryer or large pot to 350°F.

Fry the chicken until it is deeply golden brown and reaches an internal temperature of 165°F (about 6–8 minutes for thighs and 10–12 minutes for drumsticks).

Once cooked, drain the chicken on a wire rack and sprinkle with a little extra salt while it's still hot.

Serve the chicken as is, or pair it with an upgraded KFC Buffalo Ranch sauce that will be available soon.