Slice the chicken thighs into squares big enough for your sandwich and place them in a bowl with milk, lemon juice and hot sauce for 30 minutes. (You can substitute the milk and lemon juice for buttermilk if you have it)

Prepare two bowls: one with beaten eggs and the other with a mixture of flour and spices.

Coat each chicken piece first in the flour mixture, then dip in the eggs, and coat again in the flour mixture.

Gently remove excess flour and arrange the coated chicken on a baking sheet.

Repeat the process for all the pieces.

Heat about two inches of oil in a large deep pan over medium-high heat to reach 350 degrees.

Fry the chicken in small batches for 5-7 minutes or until they turn a golden brown color.