1/3 cup water
1 cup hot red pepper sauce (Texas Pete)
3 cups self-rising flour
1 T pepper
1 T salt
1 T garlic powder
2 teaspoon cayenne
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
Drain the chicken and pat dry with paper towel.
In a large shallow dish, combine flour, salt, pepper, garlic powder, cayenne pepper
Mix eggs, water, and hot sauce in a large bowl. Place several chicken pieces in the mixture and coat well.
Dredge the chicken in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep skillet (I use cast iron); it should not come up more than half way. Heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces