3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
1
tablespoon freshly ground black pepper
2
tablespoons plus 4 tsp. kosher salt
4
large eggs
2
cups buttermilk or whole milk
2
tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
4
cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6
tablespoons cayenne pepper
2
tablespoons dark brown sugar
1
teaspoon chili powder
1
teaspoon garlic powder
1
teaspoon paprika
White bread and sliced pickles (for serving)
SPECIAL EQUIPMENT
A deep-fry thermometer
Preparation