Rinse the chicken in cold water and pat dry.

Place the chicken in a Ziploc bag and season liberally with salt and pepper.

Chill while making the wash and dredge.

In a large bowl, whisk together the eggs and hot sauce with 4 cups cold water.

Refrigerate the wash until cold, about 30 minutes.

In a separate large bowl, whisk together the flour with the salt, black pepper, white pepper, cayenne pepper, garlic, and poultry seasoning.

Reserve about 1 1/2 cups of the dredge for fried chicken livers, if desired.

Fill a 12-inch cast-iron skillet with 2 inches of canola oil and heat to 350F.

Remove the wash from the refrigerator and dip each piece of chicken in the wash.

Press the chicken in the flour mixture to fully coat, and shake off the excess.

Let the chicken rest on a plate, refrigerated, for 10 minutes.

Re-press the chicken in the flour dredge for a thicker coating.

Line a platter with a cloth napkin or paper towels to absorb excess oil.

Working in batches, carefully place the chicken in the hot skillet.

Cook until the underside is golden brown, about 7 to 8 minutes.

Flip the chicken and cook until the other side is golden brown, an additional 7 to 8 minutes.

Note: Smaller pieces like legs and wings will cook faster than breasts or thighs.

Place the cooked chicken on the lined platter to drain.

Season with additional salt, if desired.

Serve hot or at room temperature.