Combine Baking Powder, Cornstarch, and 2.5 cups of flour as your dry breading.

Add Cayenne, Garlic Salt, and 1.5 cups of flour to egg in bowl

Whisk in water until it has the consistency of a light pancake batter.

Heat oil to around 350 or 355 in deep fryer, dutch oven, or large pot.

Dip Chicken in wet batter.

Dredge with dry mixture.

Fry 12-15 minutes or based on your usual time frame.

Give some feedback if you find some useful alterations, i.e. overnight marinating in the garlic salt/cayenne instead of in wetter bater, different amount of cornstarch, a seasoning to add, exact amount of water for batter, using wet batter as a marinade instead like you would with buttermilk, or crab boil or cajun seasoning in the wet batter instead.