Heat oil in a deep pot to 350°F.
Season chicken with salt and paprika.
Mix all dry coating ingredients in a large bowl.
In a separate bowl, whisk eggs, water, and hot sauce.
Coat chicken in flour, then egg batter, then flour again.
Let coated chicken rest for 15 minutes.
Fry in batches for 8–10 minutes until golden and internal temp hits 165°F.
Drain on wire rack before serving.
