- 1 lb chicken
- 4 cups buttermilk
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 3 eggs
- 1/3 cup water
- 1 cup Frank's Red Hot or other vinegar based hot sauce
- 4 cups flour
- 3 teaspoons cayenne pepper
- 2 teaspoon paprika
- 2 teaspoon pepper
- peanut oil
Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for at least 2 hours, up to 24 hours.
In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. Shake plastic bag to recoat pieces.
Heat oil in deep fryer to 350 degrees. Fry chicken for 15-18 minutes, or until golden brown.