Marinate the Chicken:
In a large bowl, pour the buttermilk over the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This tenderizes the chicken and infuses it with moisture and flavor.

Prepare the Coating Mixture:
In a separate large bowl, whisk together the flour, kosher salt, pepper, paprika, and ranch dressing mix until well combined.

Make the Egg Wash:
In a medium bowl, beat the eggs with 1/3 cup of water until smooth.

Dredge the Chicken:
Remove each piece of chicken from the buttermilk, letting the excess drip off. Dip the chicken in the egg wash, then thoroughly coat it in the flour mixture. For extra crunch, double dredge by repeating the egg wash and flour step again.

Heat the Oil:
In a large heavy-bottomed pot or deep fryer, heat peanut oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.

Fry the Chicken:
Carefully lower chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).

Drain and Season:
Remove chicken from oil and place on a wire rack or paper towels to drain excess oil. Immediately season with extra salt and pepper to taste.

Serve:
Allow the chicken to rest for 5 minutes before serving hot.