Whisk together eggs, buttermilk, hot sauce, pickle juice, honey, and 3 tablespoons of the salt in a large bowl. Place chicken in the bowl, and turn to coat. Cover and refrigerate for at least 4 hours or up to 12 hours.

Pour canola oil into a large Dutch oven to a depth of 2 inches. Heat over medium-high to 335°F. Meanwhile, remove chicken from the refrigerator, and let stand (still covered). Line 2 baking sheets with wire racks, and set aside.

Preheat the oven to 200°F. While oil heats, stir together brown sugar, cayenne pepper, garlic powder, smoked paprika, MSG (if using), and 2 teaspoons of the salt in a medium-size heatproof bowl; set aside.

Whisk together all-purpose flour, rice flour, and remaining 1 tablespoon salt in a large bowl or shallow dish. Spoon about 4 tablespoons buttermilk mixture into flour mixture; briefly stir to form small clumps (most of flour should be dry). Working in batches, remove chicken from buttermilk mixture, and place in flour mixture. Turn chicken 1 to 2 times, completely coating chicken in flour. Place chicken on 1 prepared baking sheet, leaving the second baking sheet clean for cooked chicken.

Once the oil reaches 335°F, carefully add 3 to 4 pieces of coated chicken at a time to the Dutch oven. Cook, turning twice, until chicken is deeply browned and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 9 minutes for thighs and 10 minutes for breasts. Transfer to the second prepared baking sheet, and keep warm in the preheated oven while frying the remaining chicken.

Once all of the chicken is cooked, ladle 1 cup hot frying oil into the bowl with cayenne mixture; stir well. Using tongs, dip each piece of chicken into the hot oil mixture, turning to coat. Serve immediately with white bread and pickle slices