Cut the whole chicken into 10 pieces by separating the thighs, drumsticks, and wings, then cutting each breast in half. This ensures even cooking and saves money compared to buying pre-cut chicken pieces.

In a large bowl, combine buttermilk, hot sauce, Uncle Dibs brine seasoning, and sweet tea. Whisk thoroughly until all seasonings are dissolved and the mixture is well combined.

Add all chicken pieces to the marinade, ensuring each piece is completely submerged. Cover and refrigerate for at least 4 hours, but overnight marination produces the best results.

Set up your breading station with three components: the wet batter (eggs and milk whisked together), and the dry coating (self-rising flour mixed with King Creole blend and Delta Dust seasoning).

Remove chicken from marinade one piece at a time. First, coat in dry flour mixture, then dip in wet batter, and finally coat again in the seasoned flour mixture. Ensure complete coverage for maximum crispiness.

Heat oil to exactly 350°F in your deep fryer or heavy pot. Fry chicken pieces for 6 minutes per side, constantly agitating and moving the pieces to prevent burning and ensure even browning.

Use an instant-read thermometer to ensure internal temperature reaches 165°F. The exterior should be deep golden brown and crispy.

Transfer fried chicken to a wire cooling rack placed over paper towels. Let rest for 5 minutes before serving to allow juices to redistribute.