1. Cut the whole chicken into 4 breasts, 2 thighs, 2 legs and 2 wings place in brine for 4 hours
2. Pull chicken out and Pat Dry
3. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
4. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
5. Pour the buttermilk and cracked eggs into another bowl large enough for the chicken to be immersed in the buttermilk.
6. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
7. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
8. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for.
9. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
10. Let coated Chicken sit in Refrigerator for an hour or longer, pull out of fridge for an hour this helps dry out flour.
11. Place pieces in 325 degrees oil careful not to overload pan or pot. Ensure that the oil is only about filled half way in the pan to account for expansion.
12. After 10 minutes, take a probe thermometer and check the temperature of a breast. If it reads 165 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
13. Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving on drying paper.
Honey Gochujang Sauce
1. Combine all ingredients in a bowl and whisk until fully incorporated. Serve on side.