Ingredients:
 
3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying
 
Directions:

Place cut-up the chicken and wash everything thoroughly. Place the chicken in a large bowl and cover completely with the buttermilk. Cover the bowl with an airtight covering and put it into a refrigerator to chill for two hours minimum, but overnight works best.

In a large bowl, add the eggs, water, and red pepper sauce. Whisk until thoroughly combined.
 
In a large gallon freezer bag, mix the flour, pepper, paprika, and cayenne.

Remove chicken from buttermilk and sprinkle lightly with salt, pepper, and garlic powder.

Place all chicken pieces in freezer bag with flour mixture and shake the bag until all the chicken pieces are evenly coated.

Remove chicken pieces one at a time, lightly shaking off the excess flour, and place on a paper towel. Dip each piece of chicken in the egg mixture once again, and return it 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 the oil in a deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken CAREFULLY into the hot oil. Fry the chicken for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken.

Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments as well, these will finish cooking first.