First thing you want to do is get a whole chicken at cut it into 8 pieces.. You can certainly have your butcher do this for you if you like.

Take the chicken or chickens that have been cut up and cover with buttermilk, 1/4 cup of salt, 1/4 cup of black pepper, 1/4 cup of white pepper, 3 tablespoons of garlic powder, 3 tablespoons of adobo, 2 tablespoons of onion powder, and 1 tablespoon of cayenne. Soak for 24 hours.

Remove the chicken pieces from the brine and vacuum seal them.. Make sure to reserve the buttermilk

Once you vacuum seal, set the thermostat at 128 to 135 degrees.. Cook for 3 hours. 30 minutes prior to frying, gently heat up your oil.. Make sure there is enoug oil to submerge 4 pieces of chicken at a time.

Remove the chicken from the bags, they should be just about medium rare..

Set up flour that has been seasoned with salt, white and black pepper, and a little cayenne.  Dip the chicken into the flour, then into the buttermilk then back into the flour.

Have a thermometer in the oil and when it reaches 375 add the pieces in one at a time.. Do not crowd the pot as the oil temp drops and the chicken will steam instead of fry.  Use common sense, maybe three or four pieces at a time..

The beauty of frying the chicken like this is, you are only crisping the outside. The chicken is more or less cooked on the inside. There is no more burnt chicken on the outside, raw chicken on the inside. 

Here you go, perfectly juicy, crispy, fried chicken.