Using a large bowl, toss chicken with black pepper and 1 Tbsp of kosher salt. Cover and refrigerate at least 4 hours or overnight.

Using a large bowl, whisk together eggs, buttermilk and hot sauce.

In a separate large bowl, whisk together flour and remaining ½ Tbsp of kosher salt.

Using a Dutch oven or deep fryer, add enough oil to cover bottom 2” of pan. Please over medium high heat until oil reaches 325°F.

Meanwhile, pat chicken pieces dry. Working with 1 piece at a time, dredge chicken in flour mixture (shaking off any excess flour) and then the buttermilk mixture (letting any excess liquid drip off). Dredge chicken in flour mixture again. Place chicken on a large baking sheet. Repeat with remaining chicken pieces.

Fry 2-3 pieces of chicken at a time, turning occasionally, for 16-20 minutes, or until skin is dark golden brown. An instant-read thermometer stuck into the thickest part of each piece should register 165°F. Transfer cooked chicken to a wire rack. (Note: Make sure to return the temperature of the oil to 325°F in between batches.) Once done, let cooking oil cool slightly.

Using a measuring cup, carefully whisk together 1 cup of cooking oil, cayenne pepper, brown sugar, chili powder, garlic powder and paprika. Brush this spicy mixture on top of fried chicken.

Serve fried chicken over slices of white bread and topped with sliced pickles.