Place the chicken in a large bowl. Sprinkle with the kosher salt and cover with water. Cover the bowl with plastic wrap and place in the fridge overnight.
In a medium shallow bowl whisk together the eggs and hot sauce.
In another medium shallow bowl combine the flour, baking powder, garlic powder, onion powder, paprika and pepper.
In a medium saucepan combine the butter, vegetable oil, cayenne pepper, brown sugar, paprika, hot sauce, garlic powder, salt and pepper.
Place over a medium heat and whisk until the butter has melted and everything is thoroughly combined. Reduce heat to low and keep an eye on it as you finish the chicken.
Place the neutral oil in a large deep skillet and heat to 375F.
Prepare a paper towel-lined baking sheet.
Remove the chicken from its water bath and pat dry with paper towels. Dip each piece in the flour mixture, then egg, then flour again before transferring it to the oil. Fry 2-3 pieces at a time, cooking for 5 minutes before flipping to endure even browning (the interior of the thighs should register 175 degrees and the breasts 165 degrees).
Place the cooked chicken on a paper towel-lined baking sheet to drain any excess oil. Once chicken has drained and cooled slightly, brush all over with the Nashville Hot Sauce (the more you use, the spicier it will be). Serve immediately
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