In a large shallow dish or a zip-top bag, combine the all-purpose flour, cornstarch, salt, garlic powder, paprika, black pepper, and onion powder.

In another bowl, whisk together the beaten eggs and hot sauce until smooth.

Dip each chicken piece into the egg wash, then thoroughly coat it in the flour mixture. Place the coated pieces on a tray and let them rest for 10 to 15 minutes. This helps the coating stick and become crispier when fried.

Heat oil in a heavy skillet over medium-high heat until it shimmers (test by adding a pinch of flour; if it sizzles, the oil is ready). Fry the chicken in batches, avoiding overcrowding the pan.

Cook each piece until golden brown and the internal temperature reaches 165°F. Drain the chicken on paper towels after frying. If frying in batches, keep the cooked chicken warm in a low oven (around 250°F) on a wire rack.