In a small saucepan, combine butter, tabasco, 1 teaspoon of black pepper, and garlic powder.
Stir together over low heat until butter is melted and mixture is smooth. Remove from heat and set aside.
In a small / medium bowl, combine flour, paprika, cayenne powder, 1 teaspoon of black pepper, and salt.
Place chicken in dry mixture and coat evenly. Cover bowl and refrigerate for one hour. (Sometimes I cheat and send it straight to the fryer instead of letting it sit for an hour. It still comes out well.)
Heat enough oil to cover chicken pieces.
When oil is heated, fry coated chicken pieces for 15 - 20 minutes (until well-cooked).
Remove from fryer, combine with sauce mixture, and serve. *Ranch dressing or any dip you prefer should work well with it.