Begin by rinsing your bone-in, skin-on chicken pieces under cool water. Pat them dry with paper towels, then season generously with salt and paprika. Allow the chicken to rest for 15 to 30 minutes.

In a large bowl, whisk together all the dry coating ingredients: flour, baking powder, chili powder, Sazon seasoning, garlic powder, black pepper, onion powder, and cayenne pepper.

In another bowl, crack the eggs and whisk with cold water and hot sauce until smooth. This wet batter helps the coating stick to the chicken.

Pour the vegetable oil into a deep pot or fryer, filling it 2-3 inches deep. Heat the oil to 350°F.

Take each piece of seasoned chicken and dip it into the wet batter, allowing excess to drip off. Then coat it in the dry flour mixture. Repeat for a thicker crust.

Once the oil is hot, place the coated chicken pieces in the pot, frying them in batches for 12-15 minutes until golden brown and reaching 165°F internally.

Transfer the fried chicken onto a wire rack over paper towels to drain excess oil. Immediately sprinkle with salt.