Whisk 3 cups buttermilk, 2 tbsp. salt, 1/2 tbsp black pepper, 1/2 tbsp. cayenne and smoked paprika in a large bowl.

Add chicken. Cover and chill at least 3 hours.

Remove chicken, discard brine and pat chicken dry.

Whisk flour and remaining 4 teaspoons salt in another large bowl.

Whisk 2 cups buttermilk, eggs and hot sauce in a large bowl.

Fit a large heavy bottom pot or a Dutch oven with thermometer; pour in oil to measure 2 inches deep.

Heat over medium-high heat until thermometer registers 325°F.

Working with 2-3 pieces at a time, dredge chicken strips in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. (TIP: Always use one hand for wet and one hand for dry mixtures. Wash hands often, if needed.)

Dredge again in flour mixture and place on a baking sheet.

Working in batches, fry chicken, turning occasionally, until coating is golden brown and crisp. Return oil to 325°F between batches,

Transfer chicken strips to a clean wire rack set inside a baking sheet.

Let oil cool slightly.

In a medium bowl, whisk remaining cayenne pepper, brown sugar, chili powder, garlic powder, and paprika.

Carefully whisk in 1 cup frying oil.

Coat chicken strips with spicy oil.

Slice chicken into smaller pieces, if necessary, and place on top of flatbreads.

Cut breads into quarters and serve with buttermilk ranch dressing.