Step 1

In a large bowl, add your buttermilk and chicken pieces, cover with plastic wrap and marinate overnight if possible (or at least 2 hrs)

Step 2

Drain chicken pieces.

Step 3

In a large bowl mix eggs, water, and red pepper sauce until well combined

Step 4

Grab a large gallon freezer bag and mix your dry ingredients (flour and spices) until well combined

Step 5

Season the chicken with salt, pepper, and garlic powder to taste and put all your pieces into the flour bag

Step 6

Shake the bag vigorously so that all pieces are well coated in the flour mixture

Step 7

Take out the floured chicken pieces and dip them into the egg/hot sauce mix

Step 8

After all pieces are well coated, return them to the flour bag and mix vigorously again until all pieces are well coated.

Step 9

Using a deep fryer or a large skillet, heat the peanut oil until it reaches 350F, or when it bubbles up when you sprinkle flour on top. You will have to work in batches. Fry your chicken pieces for 15 to 18 minutes (flipping once if using a skillet). Remember that smaller pieces will cook faster than larger pieces, and dark meat takes a bit longer than white meat to cook.