Pour pickle juice over chicken in resealable plastic bag. Seal bag. Refrigerate 4 hours to marinate, turning bag occasionally.
Heat oil to 360°F in Dutch oven on medium heat. Meanwhile, remove chicken from marinade; discard bag and marinade. Pat chicken pieces dry with paper towels.
Combine remaining ingredients in separate large resealable plastic bag. Add 1 chicken piece; close bag, then shake gently to evenly coat chicken with cornstarch mixture. Remove chicken from bag; shake gently to remove excess cornstarch mixture. Place chicken on baking sheet. Repeat with remaining chicken, 1 piece at a time, placing all pieces in single layer on baking sheet.
Place 4 similar-sized chicken pieces in hot oil; cook 10 min., adjusting heat as necessary to prevent chicken from becoming too brown. (The oil should be bubbling steadily.)
Turn chicken pieces; cook additional 4 min. or until done (180°F).
Remove chicken from oil; drain on wire rack set over rimmed baking sheet, then transfer to separate baking sheet and place in 200°F oven to keep warm until ready to serve. Meanwhile, cook remaining chicken pieces.