Line a cooking rack or plate with paper towels. This will absorb the excess oil from the fried chicken.
Make the chicken cutlets. Make sure that they’re at room temperature before frying.
In a shallow bowl, whisk the 2 vegan eggs, 1 cup plant milk, 2 tablespoon lemon juice, and 1 tablespoon plus 1 teaspoon hot sauce until combined.
In a shallow bowl, whisk the 2 cups all-purpose flour and salt and pepper to taste until completely combined.
In a small bowl whisk the ½ cup melted vegan butter, 2 tablespoon plus 1 teaspoon cayenne pepper (use less if you don’t like super spicy food), 1 tablespoon packed brown sugar, 1 teaspoon paprika, 1 teaspoon garlic powder, and salt and pepper to taste until completely combined. Set aside.
Fill a heavy skillet with approximately 2 inches of canola or corn oil and heat to 350°F (176°C). The temperature will fall when you add the chicken, that’s fine. DON’T turn the heat up.
Dredge the chicken cutlets in the flour, then the egg and milk mixture, then again in the flour. Shake off excess flour.
When the oil is ready, carefully put the cutlets in the oil, leaving room between each one, and cook for approximately 4 to 5 minutes per side, or until golden brown and crispy.
Remove from the oil and place on a cooling rack or plate that’s lined with paper towels.
When all of the chicken is done. Turn off the heat and wait 3 minutes so the oil cools slightly.
CAREFULLY spoon a ¼ cup of the oil from the pan into the cayenne and butter sauce. Stir until completely blended.
Liberally brush the sauce on the fried chicken and serve as is or on a bun with pickles and slaw.
Best when eaten immediately.