-
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.