1. Toss the chicken in a large bowl with salt, pepper, 2 tablespoons of hot sauce and buttermilk. Cover and refrigerate for 3 hours, but up to overnight.

2. Add the flour to a shallow dish. Add the eggs to another shallow dish and lightly beat. Stir in the buttermilk and remaining hot sauce.

3. Line a large baking sheet with foil or parchment paper. Dip each chicken strip into the flour mixture, then the buttermilk, then back into the flour mixture and shake to remove excess flour. Place on the prepared baking sheet.

4. Repeat with remaining chicken strips and allow to rest for 10 minutes.

5. Meanwhile, add enough oil to a skillet or dutch oven to cover the chicken (about 3-4 inches) and bring up to 360 degrees over medium high heat.

6. Fry the chicken strips in batches, 4-6 at a time, until golden and crispy, about 3 minutes on each side.

7. Transfer to a paper towel lined plate to absorb excess grease.

8. After all of the chicken is fried, in a large bowl whisk together the cayenne, brown sugar, chili powder, garlic powder and paprika. For lesser heat use 3 tablespoons of cayenne. For more heat, use all 6 tablespoons.

9. Carefully ladle 1 cup of the hot cooking oil into the spice mixture and whisk until it is combined. Place the fried chicken strips into the bowl and toss to coat, making sure they’re all covered with the sauce.

10. Serve immediately, with biscuits and pickles.