Adapted from a recipe by Paula Deen
2 lbs cut-up chicken or whole bone-in chicken breasts
1/3 cup water
1 cup hot sauce ( I use Louisiana Hot Sauce, Tabasco might be hotter)
1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
I will add 1/2 cup of cornstarch to the dredge mix. Cornstarch makes crust extra crispy.
Never cover chicken when it’s frying if you want that deep, crispy crust.
Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Source: Food Network