In a large bowl, season the chicken pieces with ½ tablespoon of Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, optional cayenne pepper, salt, and pepper. Toss well to coat.

Pour in the beaten eggs and hot sauce. Stir well to fully coat the chicken.

In a plastic or paper bag, combine the flour with the remaining ½ tablespoon of Creole seasoning, 1 teaspoon paprika, 1 teaspoon garlic powder, salt, and pepper.

Add the seasoned chicken to the bag and shake to coat it fully in the seasoned flour.

Remove the chicken from the bag and let the breaded chicken rest on a flat surface for 10–15 minutes.

Heat 1–2 inches of oil to 350 degrees in a heavy-bottomed pot or pan.

Carefully add a few pieces of chicken at a time to avoid overcrowding. Fry large pieces for about 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165 degrees. Smaller pieces, like wings, will fry in 7-10 minutes.

Transfer the fried chicken to a wire rack set over a baking sheet and let it rest for a few minutes to cool and crisp up.