Add salt, white pepper, poultry seasoning, cayenne pepper, paprika, creole seasoning, garlic powder, onion powder, oil to chicken and season.
Add buttermilk, cover with saran wrap or foil and refrigerate for 4 hours to overnight.
Season flour lightly with salt, pepper, paprika, garlic powder, and creole seasoning
Add water and hot sauce to beaten eggs.
Remove chicken from buttermilk, shaking off any excess and coat with seasoned flour.
Then place in egg wash and dredge once more in flour.
Using medium-high heat fry chicken until thoroughly cooked.
Remove chicken pieces and place unto a cooling rack to allow excess oil to drain off.
Enjoy!!!!