Nashville-Style Hot Chicken

These famous (or infamous) hot chicken will kick your, umm.. everything. Originally they are served with white bread, pickles, and options of side dishes like coleslaw, green beans, fries, etc. Since I'm an Asian, I like to eat it with rice (to soften the burn on my tongue also).

Ingredients:
The chicken:
4 lbs. boneless chicken (breast or thigh) cut in big but thin pieces.
2 tablespoons black pepper
2 tablespoon salt
1 tablespoon chili powder
4 eggs
2 tablespoons hot sauce (tabasco, sriracha, or make it yourself)
4 cups flour
2 cups buttermilk (or full-cream milk)
16 fl. oz. vegetable oil

The hot things.
There are two styles of this, dry (like Bolton's) or wet (like Hattie B's).

Dry style:
2/4/6/8/10 tablespoons (light mild/mild/medium/hot/extra hot)  cayenne pepper
1 tablespoon garlic powder
1 tablespoon paprika powder

Wet style:
2 cups oil
2 tablespoons sugar
4/6/8/10/12 tablespoons (light mild/mild/medium/hot/extra hot)  cayenne pepper
1 tablespoon garlic powder
1 tablespoon paprika powder

Steps:

1. rub the chicken with salt, 1 tbsp. pepper, and 1 tbsp. chili powder, refrigerate for at least an hour
2. whisk the egg with hot sauce, and milk. sift the flour with 1 tbsp. pepper and 1 tbsp. chili powder.
3. dip the chicken to egg batter, then dredge in the flour mixture (one at a time).
4. for the dry style, mix all of the ingredients, for the wet style, mix all of the ingredients in a pan then heat until the sugar dissolves.
5. heat oil in a pan (enough oil to sink the chicken). Fry the chicken, turn occasionally until golden brown, transfer to a wire rack, wait a little bit until the oil rinsed but still hot, apply hot things to your liking. Dip to the wet style, or pour the dry style to the chicken.
6. Serve with pickles, bread (or rice) and any side dishes if you like.