In a resealable plastic bag, combine Dirty Dill Chips juice and chicken. Seal bag; refrigerate for at least 6 hours or up to 8 hours.
In a small Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
In a shallow dish, stir together flour, salt, pepper, and onion powder. In a medium bowl, place buttermilk. Remove chicken from marinade; discard marinade. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk; dredge in flour mixture again, pressing gently to adhere coating. Place chicken on a wire rack.
Fry chicken in batches until a meat thermometer inserted in thickest portion registers 165°, about 8 minutes, turning occasionally. Let drain on paper towels. Sprinkle with additional salt and pepper. Serve with Dirty Dill Chips, biscuits, and honey mustard, if desired.