Nashville-Style Hot Chicken
['2 3 1/2-4-pound chickens, each cut into 10 pieces (breasts halved)', '1 tablespoon freshly ground black pepper', '2 tablespoons plus 4 teaspoons 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)', 'A deep-fry thermometer']
Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
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.
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.
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.
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