Place the chicken in a large bowl or baking dish, cover with buttermilk, beer, and hot sauce. Cover and refrigerate for at least 6 hours and up to overnight.
In a bowl combine the flour, brown sugar, and spices. One at a time remove the pieces of chicken from the buttermilk, toss in the flour until well coated, dip back into the buttermilk mixture and then toss again in the flour until well coated.
Heat 4 to 6 inches of oil in a large saucepan.
Drop the flour dredged chicken gently into the hot oil, frying until golden brown, flipping around periodically, for about 10 minutes.
Remove cooked chicken onto a wire rack and let cool slightly. Slice chicken and serve on a bed of lettuce with chopped tomato and cucumber, Bocconcini cheese, and your favourite dressing (ranch goes well). Alternatively, make fried chicken burgers! Enjoy with a local craft brew! Cheers!