1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour (or 2 cups gluten free flour blend + 1 tablespoon baking powder)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
2 teaspoons black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Preheat oven to 250 degrees (for warming) and have a baking sheet ready.
Meanwhile, in a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and 1 teaspoon black pepper. Season the chicken with remaining black pepper, salt and garlic powder.
Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Place cooked chicken on a baking sheet and keep in the warmed oven until all pieces have been fried.