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In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and red pepper.
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Place half the spice mixture in a gallon-sized Ziploc bag, add chicken pieces, and top with remaining spice blend. Seal bag and shake to coat chicken. Refrigerate overnight. {I didn’t have time for overnight, I shook my chicken and went right into frying}
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Melt shortening in a large pot over medium high heat {Carla likes her oil at 360 degrees F.}
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In a medium bowl, beat together eggs, buttermilk, and water. In a shallow bowl, stir together flour and cornstarch.
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Dip each piece of chicken first into the buttermilk mixture and then into the flour mixture; coat chicken thoroughly.
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Fry chicken until golden brown, about 3 to 4 minutes per side.