pat chicken thighs dry with a paper towel, then cut into 1/4 " thick strips. place chicken in a large bowl with 1 tbsp kosher salt and 1 tsp black pepper, then cover with plastic wrap and let sit for 2 hours. make the marinade. in a large bowl, whisk together 1 1/2 cups buttermilk, 3 large eggs, and 1 tbsp hot sauce.