Hattie B's Hot Chicken

INGREDIENTS
2-3½–4-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)

PREPARATION
1. Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.
2. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.
3. Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
4. Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
5. Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.

DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled.