1. Rinse the chicken pieces well and pat them dry.

2. Beat the eggs and water together in a shallow bowl.

3. In another shallow bowl, stir together the flour, paprika, salt, and pepper.

4. Dip the chicken pieces first in the egg mixture, then in the flour. Coat them well, shaking off any excess.

5. Heat the oil in a deep-fryer or large deep skillet to 375°F. It should be hot, but not smoking.

6. Lower the heat slightly, and fry the chicken in the oil in small batches until golden and crisp all over, 10 to 15 minutes.

7. Drain the chicken on a cake rack or on paper towels. Serve hot or at room temperature, with lemon wedges.