Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours
Whisk eggs, milk, 2 Tbsp peach syrup and hot sauce in a large bowl. Whisk flour and remaining 2 tsp of salt in another large bowl
Fit a Dutch oven with a thermometer; add 2 of oil and heat to 325°F. Pat chicken dry. Dredge in flour, then dip in milk, letting excess drip off. Dredge again in flour and place on a baking sheet.
Fry chicken in 4 batches, keeping oil at 325°F. Turn pieces until golden and crisp, 15–18 min, or until 160°F (white meat) and 165°F (dark). Transfer to a wire rack to drain; cool oil slightly.
To make peach glaze, drain 1 can of peaches in syrup and place syrup in a blender. Add 3-4 peaches back into syrup, puree until thoroughly blended. Transfer to a sauté pan and reduce over medium high heat until thick enough to coat the back of a spoon
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; whisk in 1 cup frying oil. Brush fried chicken with spicy oil and to finish drizzle peach glaze over chicken. Serve immediately. Enjoy with an ice cold Coca-Cola
