1For sauce mixture: in a medium-sized bowl, beat the eggs with the water. Add hot sauce and whisk together well.
2For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
3For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
4Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs. Sprinkle chicken generously on both sides with seasoning blend.
5Drop chicken in sauce mixture. Cover with saran wrap and marinate for an hour in refrigerator.
6Heat 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!).
7One piece at a time, roll chicken in flour mixture and drop into hot oil. Don't crowd chicken pieces--I cook about half the chicken at a time. Fry chicken until brown and crisp.Drain on paper towel.
8Dark meat will take about 14 minutes, white meat about 10 minutes.Remember smaller pieces cook faster than the larger ones. You can check for doneness by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.