1. Place chicken in large bowl. Add salt, black pepper and 2 tablespoons hot sauce. Rub seasoning into chicken on all sides. Cover and marinate for 3 hours or overnight. 
2. In two shallow bowls, add flour to one bowl. In other bowl, whisk together eggs, buttermilk and remaining hot sauce. 
3. In deep skillet, add 2 inches of oil. Heat to 325° F. When oil is hot, begin dredging chicken breasts one at a time. First, pat chicken dry. Dip into flour; shake off excess. Dip into buttermilk mixture. Dip into flour again; place in oil. Fry for 5 to 7 minutes per side (turning once) until internal temperature registers 165° F and coating is crispy and golden. Continue to monitor oil temperature throughout frying. When chicken is cooked through, transfer to cooling rack set inside rimmed baking sheet. Repeat process until all chicken is fried. Keep already fried chicken warm in 250° F oven. 
4. To make sauce, let frying oil cool. Add 1 cup of that oil to bowl. Whisk in brown sugar, cayenne, paprika and garlic. Stir until spices are dissolved. Liberally brush mixture over both sides of chicken. Serve on buns with pickles.

Calories: 555, Fat: 8 g (2 g Saturated Fat), Cholesterol: 157 mg, Sodium: 2392 mg, Carbohydrates: 77 g, Fiber: 4 g, Protein: 40 g.