Place chicken in a big bowl. Pour in the buttermilk, give it a quick mix, cover with plastic wrap, and refrigerate for at least 2 hours. This is optional but very recommended

Take the chicken out of the buttermilk, place it on a cutting board, and add salt and pepper to taste. Grab two bowls, in the first bowl, mix the flour with black pepper, paprika, cayenne, garlic powder, and mustard powders. In the second one mix the beaten eggs, water, and the hot sauce. Place the chicken pieces into the flour mix until well covered, then put them into the egg mixture.

Dunk them into the flour mixture a second time until fully covered.

Heat the oil until it starts to shimmer and fry the chicken pieces until brown. Do it in batches so as not to overcrowd the pot