In a bowl whisk eggs & water together.

In a large bowl combine flour and spices; mixing well.

One piece at a time, put chicken into egg, then into flour mixture. Add back into egg and again into flour. (be sure to shake off excess flour with each dredging). Repeat with each piece.

In a non-stick pan, add 1/2 inch of vegetable oil. Turn on med-low heat.

Carefully add chicken to heated oil. Cook covered, for 12 to 15 minutes. Turn over and cook another 10 to 14 minutes. Set on paper towels to absorb excess oil.

NOTE: Remember as it cooks the oil temperature will rise. So cooking time will be less on the 2nd side. For thicker pieces, (thigh or breast--bone in), I cook skin side down first.

I have a 12-inch non-stick pan and cook mine in batches depending on the size of the chicken pieces.

When I make my dredge I don't measure anything but the flour. So the above is just a guesstimate. Feel free to play around with the amount of spices you use. I use more pepper, cinnamon, & chili powder than anything else.