Wash chicken pieces thoroughly.

Prepare the brine by mixing cold water, kosher salt, and sugar in a large container until dissolved.

Submerge the chicken pieces in the brine and refrigerate for at least one hour.

Remove the chicken from the brine and drain off excess liquid (do not pat dry).

Prepare the marinade by combining eggs, water, and hot sauce.

Place the chicken pieces into the marinade.

Marinate the chicken in the refrigerator for 1 to 1.5 hours.

Combine flour, salt, garlic powder, baking powder, cayenne pepper, dry mustard, and black pepper in a shallow pan.

Dredge the marinated chicken pieces in the flour mixture, ensuring they are fully coated.

Let excess marinade drip off before coating.

Allow the chicken to rest for 5-10 minutes.

Re-flour the chicken pieces for a thicker coating.

In a large pan, heat a mixture of Crisco and bacon grease to 350-360°F (175-180°C), filling the pan to approximately 1/4 thickness.

Slowly add the chicken pieces to the hot oil, being careful not to overcrowd the pan to maintain the oil temperature.

Monitor the oil temperature, adjusting heat as needed.

Fry the chicken, turning each piece as it becomes golden brown and crispy.

Dark meat requires about 13-15 minutes to cook, while white meat takes approximately 8-10 minutes.

Remove the fried chicken from the oil and place on a wire rack to drain excess grease.

Serve hot.