Get three shallow bowls for your prep station. Wash your hands very well with warm soap. Pat the chicken pieces dry with a paper towel. This helps the coating stick to the skin.

Break the eggs into the first shallow bowl. Add the water and the hot sauce now. Whisk them together until they are very smooth. This creates your wet base for the chicken.

Mix the two types of flour in another bowl. Add the house seasoning and garlic powder. Stir the dry mix with a large fork. Make sure the spices are spread out evenly.

Season your chicken pieces with salt and pepper. Do this on both sides of every piece. Sprinkle a little extra seasoning for more flavor. This makes the meat taste great inside.

Drip the chicken into the egg wash first. Turn it over to coat the whole piece. Let the extra egg drip off the meat. You want a thin layer of wet mix.

Dredge the chicken in the seasoned flour well. Press the flour into the skin with your hands. Make sure every part has a thick coating. Shake off any extra flour very gently.

Heat the peanut oil in your deep skillet. Use medium-high heat for about five minutes. The oil should reach 350 degrees for frying. A hot pan is key for crispy skin.

Place the chicken skin side down carefully. Do not crowd the pan with too many pieces. Fry the chicken for about ten minutes per side. The skin should turn a dark golden brown.

Check the internal temperature with a meat probe. It should reach 165 degrees in the thickest part. Remove the chicken from the hot oil slowly. Use your tongs to prevent any oil splashes.

Drain the chicken on a wire rack. This prevents the bottom from getting soggy. Let the meat rest for five minutes. This keeps the juices inside the chicken.