We had fried chicken tonight.
It was good.
Marinate chicken pieces in a zip-lock freezer bag with enough buttermilk to cover.
Some hours later:
Mix three eggs, a third of a cup of water, and a cup of hot sauce (e.g. Texas Pete or equivalent) in a large bowl.
In another freezer bag put four cups of flour, two teaspoons of ground black pepper, two teaspoons of cayenne pepper, and two teaspoons of paprika.
Lay out the buttermilk-soaked chicken pieces onto something non-porous. Dust ‘em with salt, black pepper, and garlic powder.
Drop the chicken into the bag of flour. Bounce up and down until fully covered.
Take the flour-covered chicken pieces and put ‘em in the bowl with egg-and-hot-sauce. When they’re all covered with eggy-hot goodness, put ‘em back into the bag of flour and bounce ‘em up and down until really covered.
Put into a nice deep fryer full of 350-degree oil for 18 minutes (golden brown).
Serve with potato salad and iced tea.