Ingredients  

• 3 eggs
• ⅓ cup water
• ¼ cup buffalo sauce
• 1 whole chicken cut up into parts or 8 pieces of your favorite parts
• 1 teaspoon kosher salt
• 25 cracks black pepper divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups self-rising flour
• Peanut oil for frying

Instructions

1. Preheat oil to 350 degrees. I used a deep fryer, you can also use a heavy-bottomed skillet or dutch oven with at least 3 inches of oil up the sides of the pan. DO NOT OVERFILL YOUR PAN.
2. In a large bowl, whisk together the eggs, water, and buffalo sauce. Set aside.
3. Season chicken on all sides with salt, 5 cracks of pepper, garlic, and onion powders. Set aside.
4. In a large bowl, mix the flour and remaining pepper together. Set aside.
5. When the oil is heated, take the chicken piece by piece and dip it in the egg mixture.
6. Let any excess egg fall off. Dip it in the flour mixture and coat on all sides. Shaking off any excess flour.
7. Slowly and carefully place the chicken in the hot oil, do not overcrowd the pan. You will need to do this in batches. Dark meat takes 13-14 minutes, white meat takes 8-10 minutes. If needed, turn the chicken halfway through for an even golden brown. Chicken is done when internal temperature reaches 165°F degrees.
8. Let the chicken drain on a sheet tray topped with a wire rack, this will help keep the chicken crisp and not absorb excess oil. Sprinkle a little more kosher salt on top right out of the oil. Serve warm.