In a large ziplock bag or bowl, mix together 1 1/2 cups of buttermilk, 2 large eggs, 1 1/2 tablespoons of black pepper, 1 1/4 tablespoons of salt, 8 teaspoons of hot sauce, and 2 teaspoons of cayenne pepper.

Add in 2 whole chickens cut into 10 pieces each (total of 20 pieces). Shake the bag or mix in the bowl to ensure the chicken is fully coated and submerged in the brine.

Refrigerate the sealed bag or covered bowl for at least 6 to 24 hours. The longer it brines, the better the flavor and moisture of the chicken.

In a food processor, combine 1 1/2 cups of flour with all the seasonings: 1 1/2 tablespoons of smoked paprika, cayenne pepper, Bragg Nutritional Yeast Seasoning, onion powder, ground celery seeds, turmeric powder, black pepper, annatto powder, and 4 teaspoons of baking powder. Pulse until well mixed with no large flakes of seasoning.

Transfer the seasoned flour mixture to a large paper bag, ziplock bag, or bowl. This makes for easier cleanup and less mess.

Remove the chicken pieces from the brine and place them in the seasoned flour mixture. Coat each piece thoroughly by flipping them in the flour mixture. Set aside on baking sheets.

Heat oil in a large pot to 350°F (175°C). You'll need enough oil to cover the chicken pieces at least a quarter of the way up the pot.

Once the oil reaches the right temperature, carefully add a few chicken pieces at a time, making sure not to overcrowd the pot. Fry for about 4 to 5 minutes, flipping occasionally for even cooking, until golden brown and crispy.

Use a kitchen thermometer to ensure the internal temperature of the chicken reaches between 165°F to 170°F (74°C to 77°C).

Once cooked, remove the fried chicken pieces from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil.

Repeat the frying process for the remaining chicken pieces.

Serve your homemade Publix fried chicken hot and crispy, and enjoy the delicious flavors you've created at home!