Add the chicken to a large bowl and add the pickling juices, pickles and pickled peppers, salt and fresh spicy peppers. Add enough water to cover, about ½ cup. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration.

When you’re ready to cook, remove the chicken and pat it dry. Season it with salt and pepper.

In one large bowl, whisk together the buttermilk, eggs and hot sauce.

In another large bowl, stir together the flour, paprika and cayenne.

Heat the oil in a large wide pot over medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.

Dredge the chicken pieces in the seasoned flour, then into the buttermilk mixture, then into the flour one more time.

Fry the chicken in the oil 8-9 minutes, or until they turn golden brown. An instant read thermometer inserted should measure 165 degrees F internally. Remove and drain on a paper towel lined plate, or on a wire rack.

Add the cayenne, brown sugar, ghost pepper flakes, paprika, garlic, cumin and salt and pepper to a heatproof bowl.

Carefully scoop out ¾ cup of the hot frying oil. Whisk it into the seasonings until well combined.

Brush the hot oil over the chicken and serve with pickle slices and white bread. And extra hot sauce!