• Fill a 9 or 10 inch heavy skillet with about 2 inches of oil and heat over medium high while you start breading the chicken. Keep an eye on it and don't let it get too hot. 
• In a large bowl, mix the flour, salt and pepper. 
• In a separate bowl, beat your egg and water. 
• Dip the chicken pieces into the flour, then into the egg and then back into the flour, pressing the flour on well. 
• Transfer the chicken to a cutting board or on to the counter to rest 5 minutes before frying. (This helps the coating stick better.)
• Check the oil temperature with a candy thermometer. You should be between 365 and 375. Add one piece of chicken. It should sizzle immediately. 
• Add 4 or 5 total to your skillet and cook 8 to 10 minutes total, turning once or until golden brown. 
• Repeat with remaining pieces. 
• Transfer to a paper towel lined plate and sprinkle with a little additional salt if needed. 

Make the spicy sauce

• While the chicken cools, make the sauce: mix the cayenne pepper, brown sugar, chili powder, garlic powder and paprika together in a small sauce pan. Slowly add the hot oil from frying the chicken and stir to combine. 
• Brush or dip the chicken in to the sauce mixture and cover all sides. Serve warm on bread with pickles if desired.