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.

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.

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.

Preheat oven to 325 degrees F.

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.

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.

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.

In a small saucepan over medium heat, combine butter, hot sauce and cayenne pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.

Serve immediately with biscuits and dill pickle chips, if desired.