In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, 1 tbsp kosher salt, and 1 tsp black pepper.

Add the chicken pieces to the brine, ensuring each piece is fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).

When ready to cook, pour the neutral oil into a large Dutch oven or heavy-bottomed pot to a depth of about 2 inches. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350°F (175°C). Set a wire rack over a baking sheet nearby.

In a shallow dish or large bowl, whisk together the flour, cornstarch, 1 tbsp kosher salt, 2 tsp black pepper, garlic powder, and paprika.

Remove a piece of chicken from the brine, allowing excess to drip off, and dredge it thoroughly in the seasoned flour, pressing to adhere. Dip it back into the buttermilk brine briefly, then dredge it again in the flour for an extra-thick, craggy crust. Place the coated chicken on a separate plate or rack and repeat with the remaining pieces.

Carefully place 2-3 pieces of chicken into the hot oil, ensuring not to overcrowd the pot (this will lower the oil temperature). Maintain an oil temperature between 325-350°F.

Fry for 6-8 minutes per side, turning once, until the chicken is deep golden brown, crispy, and cooked through. The internal temperature should register 165°F (74°C) on an instant-read thermometer. Thighs may take slightly longer than drumsticks.

Using tongs, transfer the cooked chicken to the prepared wire rack to drain. Bring the oil back up to 350°F before frying the next batch.

While the last batch of chicken is frying, prepare the hot paste. In a medium heatproof bowl, whisk together the cayenne pepper, brown sugar, smoked paprika, chili powder, garlic powder, and 1/2 tsp salt.

Once all the chicken is cooked, very carefully ladle about 1 cup of the hot frying oil into the bowl with the spices. Be cautious as it will sizzle. Whisk vigorously until a smooth, glossy paste forms.

Using a pastry brush, generously coat all sides of each piece of hot fried chicken with the spicy paste. Work quickly while the chicken is still very hot.

Serve immediately in the traditional Nashville style: on a slice of white bread to soak up the spicy drippings, topped with plenty of dill pickle chips.