In a large bowl, toss together the chicken, salt, black pepper and 1 tablespoon hot sauce until well combined. Cover with plastic wrap and refrigerate for at least 3 hours, or over night.

Fill a dutch oven with about 4-inches of oil and bring to about 360 degrees with a deep-fry thermometer.

Pour the flour into a shallow dish. Whisk the eggs, buttermilk, and remaining tablespoon of hot sauce in a separate shallow dish. To dredge the chicken, toss each piece in the flour, then into the buttermilk mixture, and then back into the flour. If you want super crunchy crispy chicken, then you can pass the chicken through the buttermilk and flour once more. Transfer the breaded chicken to a baking sheet in a single layer, and let air dry for about 10 minutes.

Once the oil is hot, fry the chicken tenders in batches, a few at a time, until crispy and golden brown, about 6 minutes total. Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet. Continue frying the remaining chicken, keeping the already fried chicken warm in a 250 degree oven.

To make the hot spicy sauce, whisk together the spices, brown sugar, and 1 cup of the hot frying oil until dissolved and evenly combined. Immediately pour it over the fried chicken tenders and serve with white bread slices and pickles. Enjoy!