In a large bowl, whisk together buttermilk, pickle juice, and Sriracha. In a gallon size zip-top bag or large bowl, combine chicken and buttermilk mixture; marinate for at least 4 hours to overnight, turning the bag occasionally.
In a large bowl, whisk together flour, cornmeal, baking powder, Member's Mark™ Sea Salt Grinder, Member's Mark™ Whole Black Pepper Grinder, Member's Mark™ Garlic Powder, and Member's Mark™ Spanish Paprika.
Heat Member's Mark™ Vegetable Oil in a Dutch oven or large pot to 360°F.
Working one at a time, remove chicken from buttermilk mixture and let excess drip off. Then dredge in flour mixture, dip into buttermilk mixture, then dredge again in flour mixture, pressing to coat.
Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool. You can also place the chicken on a baking sheet fitted with a wire rack and keep warm in an oven heated to 200 degrees F.