Marinate the chicken. In a large mixing bowl, whisk together the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours. The chicken will look pale and feel slightly tenderised.

Prepare the dredge. In a shallow dish, combine the plain flour, cornflour, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and white pepper. Whisk thoroughly until the mixture is a uniform, warm orange-brown colour. It should smell aromatic and slightly smoky.

Dredge the chicken. Remove a chicken thigh from the buttermilk, letting the excess drip off. Dredge it in the flour mixture, pressing firmly so the flour adheres and forms a craggy, textured surface. You should hear a slight rustling sound as the flour coats the wet chicken. Place the coated thigh on a wire rack and repeat with the remaining pieces. Let them rest for 10 minutes—this helps the coating stick during frying.

Heat the oil. Pour 5cm of vegetable oil into a large, heavy-based frying pan or skillet. Heat over a medium-high flame until it reaches 175°C (350°F). If you don't have a thermometer, drop a pinch of flour into the oil; it should sizzle immediately and float to the surface.

Fry the chicken. Carefully lower two chicken thighs into the hot oil, ensuring you don't overcrowd the pan. Fry for 5-6 minutes per side, until the crust is a deep, rich golden brown and the chicken feels firm when pressed. The kitchen will fill with a savoury, peppery aroma. The internal temperature should read 74°C (165°F). Transfer to a clean wire rack set over a baking tray.

Make the hot oil glaze. In a small, heatproof bowl, combine the cayenne pepper, smoked paprika, brown sugar, and salt. Carefully ladle 60ml of the hot frying oil (be cautious—it's extremely hot) into the spice mixture. Whisk vigorously until the sugar dissolves and the oil turns a vibrant, glossy brick red. It will smell intensely spicy and sweet.

Glaze and serve. Using a pastry brush, generously paint the hot oil glaze over each piece of fried chicken. The glaze should coat the crispy crust in a sticky, shimmering layer. Serve immediately on a slice of white bread or a brioche bun, topped with pickle slices. The bread soaks up the glorious, spicy oil.