1/3 cup water
1 cup hot red pepper sauce (e.g. Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1-quart buttermilk, optional
Salt, pepper, and garlic powder, to taste
2 1/2 pounds chicken, cut into pieces
Peanut oil, for frying
Place cut-up chicken in a large bowl, and cover with buttermilk. If you have the time, cover and chill for two hours, or overnight. This is optional but will give the chicken more flavor and moisture.
In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
If you marinated the chicken, remove it from the buttermilk now. Sprinkle chicken lightly with salt, pepper, and garlic powder.
Place all chicken pieces in a freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to the bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
Heat oil in a deep fryer or deep pan to 350°F.