Cut chicken breast in half so you end up with 2 thin breasts. Sprinkle the salt and pepper over cut up chicken. Leave in bowl covered for 2 hours in fridge.

Combine eggs, hot sauce, and milk in a bowl

Put flour in another bowl. Set up for dredging. Dip chicken in flour, then milk mixture, then again in flour.

Deepfry at 350°F for 8 minutes. Place on paper towel to remove excess oil.

In a separate bowl combine oil, cayenne, brown sugar, chili powder, garlic powder, and paprika. Mix well.

Brush mixture on cooked chicken and serve.