In a large flat bowl such as a pie dish combine 3 cups of flour, 1/3 cup cornstarch, 2 tablespoons baking powder, 1 tablespoon ground black pepper, 2 teaspoons salt, and 1 teaspoon of paprika.
Using a separate similar flat bowl beat 1 cup buttermilk and 2 eggs together and place it next to the flat bowl with the dry ingredients.
In a large Dutch oven or a deep skillet heat 2 to 3 inches of oil to 350º F. Clip a candy thermometer to the side of the pot.
Drain the brine from the chicken.
Dredge the chicken, one piece at a time, in the flour mixture making sure to coat it evenly on all sides. Press it firmly into the mixture and press some on top to help it stick.
Then dunk the piece of chicken into the egg mixture and again coat it evenly.
Return the chicken back to the flour mixture and dredge it all over coating it evenly. You may need to firmly press the chicken into the flour to help it stick to the chicken.
Arrange the coated chicken pieces on a wire rack fitted on top of a baking sheet or use a large cutting board.
Working in batches of 3 to 4 pieces at a time, use tongs to carefully place the chicken into the heated oil. Fry for 8 to 9 minutes until the chicken is golden and crispy.
Use the tongs to remove the chicken from the oil after cooking and return it to the rimmed baking sheet fitted with the wire rack.