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1
Heat peanut oil in a large deep pot to 350u00b0F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
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2
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
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3
Add hot sauce and whisk together well.
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4
Pour this mixture into a large plastic zip-top bag.
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5
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
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6
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
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7
Rinse and pat dry chicken pieces with a paper towel.
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8
Cut breast pieces in half across ribs.
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9
Sprinkle chicken generously on both sides with seasoning blend.
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10
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
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11
One piece at a time, roll chicken in flour mixture and drop into hot oil.
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12
Don't crowd chicken pieces--I cook about half the chicken at a time.
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13
Fry chicken until brown and crisp.
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14
Drain on paper toweling.
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15
Dark meat will take about 14 minutes, white meat about 10 minutes.
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16
Remember smaller pieces cook faster than the larger ones.
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17
You can check for doneness by piercing to the bone in the thickest part with a fork.
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18
If the juices run clear, it is done.
