Whisk eggs, buttermilk, and Tabasco in a medium bowl. Set aside.Whisk flour and salt in a medium bowl. Set aside.
Dredge the chicken thighs, alternating between the flour and buttermilk. First, dip into flour mixture, then dip into buttermilk, then dip (once again) into the flour mixture. Set aside finished pieces on a clean plate until all chicken thighs are dredged.
Attach a candy thermometer to the side of a large, cast iron enameled pot. (You can also use a regular pot. I recommend a stock pot with high sides.) Fill with 2-3 inches neutral oil (I use grapeseed oil). The goal is for the chicken to float (slightly) in the oil. Once the oil reaches 370F, fry the chicken in batches until golden brown and crispy, about 6-8 minutes total. Flip about halfway through to make sure both sides are evenly fried.
Tips for deep frying: Try to maintain a temperature of 370F. The temperature may initially dip down when the cold chicken is placed into the oil. Feel free to increase or decrease the heat, in order to maintain a temperature range of 350-380F. Make sure not to crowd the pan so that the oil temperature stays within this range. Also, after one batch is done, let the oil come back up to 370F before frying the next batch.
When the chicken is done, remove from the hot oil and set aside on paper towel lined baking sheet with cooling rack on top. Keep frying until all the chicken is done.