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Heat peanut oil in a deep pot to 350°F.
In a bowl, whisk eggs, water, and hot sauce. Pour into a zip-top bag.
Combine 1 tsp salt, ¼ tsp pepper, and garlic powder for seasoning.
Mix flour, baking powder, and ¼ tsp salt in a separate bowl.
Dry chicken thoroughly and cut larger breasts in half.
Season chicken pieces generously on both sides.
Place chicken in the egg mixture bag and coat thoroughly.
Roll each piece in the flour mixture to coat.
Fry a few pieces at a time until golden and crisp (white meat: 10 mins, dark: 14 mins).
Drain on paper towels and serve hot.