Hot Chicken Sandwich Recipe

5 tablespoons cayenne
2 tablespoons dark brown sugar 
1 teaspoon chile powder 
1 teaspoon granulated garlic 
1 teaspoon paprika 

Ingredients

Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs 
12 cups vegetable oil 
1 cup buttermilk 
1 tablespoon favorite hot sauce 
2 large eggs 

2 cups all-purpose flour
4 Hawaiian rolls
Butter, for spreading
Dill pickles, for topping
Iceberg lettuce, for topping
Mayonnaise, for spreading 

1. Whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt, and 1 teaspoon black pepper in a large heat-resistant bowl.

DIRECTIONS

Season the chicken on all sides with the spice mixture. Refrigerate the chicken for at least 1 hour and up to 3 hours in a container.

2. Heat the oil in a big Dutch oven until it reaches 350 degrees F on a deep-fry thermometer. On a baking sheet, arrange a wire rack.

3. In a shallow mixing basin, combine the buttermilk, spicy sauce, and eggs. Salt and pepper the flour in a second basin.

Gently put the chicken into the oil, in batches if required, and cook for 10 to 12 minutes, or until golden brown. 

4. Allow roughly 1 big ladleful (6 to 8 ounces) of the frying oil to bloom into the reserved spice mixture. It will bubble vigorously, so be careful.