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1
In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper.
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2
Sprinkle the spice mixture on all sides of the chicken.
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3
Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours.
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4
Leave the remaining spice mixture in the bowl.
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5
In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
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6
Whisk together the buttermilk, hot sauce and eggs in a shallow bowl.
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7
Put the flour in a second bowl and season with salt and pepper.
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8
Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly.
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9
Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes.
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10
Transfer the cooked chicken to the wire rack.
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11
Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom.
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12
Be careful, as it will bubble aggressively.
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13
Whisk until smooth.
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14
Brush the fried chicken with the bloomed spiced oil as desired.
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15
For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle.
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16
Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.
