This southern fried chicken is made cooking the chicken pieces in hot oil. Tasty and crisp, perfect for Sunday night dinner.
Prepare the cooking pot.
Use a cooking thermometer and heat the peanut oil in a large deep pot to 350°F.
DO NOT FILL THE POT MORE THAN 1/2 FULL
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.
Combine teaspoon salt, 1/4 teaspoon freshly ground black pepper, paprika and the garlic powder in a bowl.
Mix the flour, baking powder, cornflakes and salt in a large bowl.
In a basic of cold water, rinse, then pat dry chicken pieces with a paper towel.
Sprinkle all chicken well with seasoning.
In batches, add chicken to ziploc bag and mix to coat.
One at a time roll chicken into flour and then drop into hot oil, cooking only 2-3 pieces at a time so you do not crowd them.
Cook until dark golden brown and crispy (about 10-15 minutes), flipping half way through.
Use long tongs to transfer to paper towel to drain.
When poked, juices should run clear if the chicken is done, or use a meat thermometer (165F).