For the chicken, mix the non-dairy sour cream, pickle juice, one teaspoon salt, 1/2 teaspoon pepper, garlic powder, onion powder, one teaspoon paprika and cayenne pepper in a large mixing bowl. Add chicken and toss to coat. Cover bowl and chill in the fridge for at least 30 minutes to marinate.

In a separate bowl, mix flour, baking powder, remaining one teaspoon paprika, remaining one teaspoon salt and remaining 1/2 teaspoon pepper. Dredge each piece of marinated chicken in the flour mixture, pressing it lightly to coat evenly.

Prepare a large plate or baking sheet lined with paper towels; set side.

Heat two inches of oil in a large skillet over medium-high heat, until oil reaches 360 degrees Fahrenheit. Fry chicken, turning pieces occasionally, for 15-20 minutes, until golden brown and the internal temperature reaches 165 degrees Fahrenheit. You may need to lower the heat slightly (to 340 degrees Fahrenheit) to ensure the chicken cooks through without burning the outside. Transfer chicken to the prepared paper towel-lined plate.

For the dipping sauce, mix all ingredients until well combined. Dip hot chicken in the sauce to coat it evenly. Alternatively, serve with the sauce on the side.