For the Delta Sauce- Combine all ingredients in a
small bowl. Chill in the refrigerator for one hour
before serving.
For the chicken-
Place cut-up chicken in a large bowl, and cover
with buttermilk. Cover and chill for two hours, or
overnight. This is an optional (but recommended)
step.
In a large bowl, add eggs, water, and red pepper
sauce. Whisk until combined.
In a large gallon freezer bag, mix flour, pepper,
paprika, and cayenne.
Remove chicken from buttermilk (if marinated) and
sprinkle lightly with salt, pepper, and garlic
powder.
Place all chicken pieces in freezer bag with flour
mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking
excess flour.
Dip each piece in the egg mixture, and return to
bag of flour.
After all pieces of been dipped in the egg mixture
and put back in the bag, give it a second shake to
coat chicken pieces again.
Heat oil in deep fryer or deep pan to 350 degrees.
Working in batches, drop each piece of chicken
into the hot oil. Fry for 15-18 minutes, or until
golden brown, turning occasionally if oil does not
completely cover chicken. Keep in mind that dark
meat chicken takes longer to cook than white meat.
Watch your wing segments, as well; these will
finish cooking first.
Originally Submitted
9/19/2013
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