put chicken pieces in a bowl or a gallon zip bag with the buttermilk and tabasco sauce. chill in fridge at least 4 hours... (I do this overnight)
mix all of the flour, seasonings and baking powder in a bowl, paper bag, or pan.
scramble the two eggs in a separate bowl and add the water.
drip off excess buttermilk from chicken and press into flour mixture
dip into egg mix
repeat steps 4 & 5 and set chicken aside
heat oil on medium heat (I fill a cast iron pan half full with canola oil)... add chicken do not over crowd the pan.. make in several batches if necessary... it should not crack pop and spatter too bad if its on medium heat.. the frying sound should be like a light steady rain...not a downpour ... Fry skin side down for 10 minutes
after 10 minutes, turn chicken gently and fry for another 10 minutes... then flip back and forth until the deep golden color is achieved, place on pan to drain