1. Heat peanut oil in a Deep Frying Pan to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).

For the sauce mixture:

1. In a medium-sized bowl, beat the eggs with the water. Add hot sauce and whisk together well. Pour this mixture into a large plastic zip-top bag.

For the seasoning mixture:

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

For the dredging mixture:

1. In a another bowl, mix the flour, baking powder and 1/4 teaspoon salt.
2. Rinse and pat dry the chicken pieces with a paper towel. Cut the breast pieces in half across ribs. Sprinkle the chicken generously on both sides with seasoning blend.
3. Drop a few chicken pieces of chicken into the bag of sauce mixture and squish around to coat thoroughly.
4. One piece at a time, roll the chicken in the flour mixture and drop into the hot oil. Don't crowd the chicken pieces--I cook about half the chicken at a time.
5. Fry the chicken until brown and crisp.
6. Drain on paper toweling.
7. The dark meat will take about 14 minutes, white meat about 10 minutes.