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1
In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes.
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2
Transfer to a large, deep bowl and add the remaining 3 cups of milk.
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3
Add the chicken pieces and refrigerate for 4 hours.
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4
Drain the chicken and pat thoroughly dry.
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5
In a bowl, mix the buttermilk, eggs, 2 tablespoons of salt, the paprika, hot sauce and pepper.
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6
Whisk in the baking powder and baking soda.
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7
Put half of the flour in a large bowl.
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8
Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess.
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9
Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat.
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10
Transfer to a rack.
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11
Repeat with the remaining chicken, adding more flour as needed.
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12
If the flour becomes too lumpy, sift it.
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13
Heat the oil in 2 large, deep skillets until shimmering.
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14
Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat, turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160.
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15
Drain the chicken on wire racks lined with paper towels and fry the remaining pieces.
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16
Serve hot or warm.
