In a large bowl, make the marinade by mixing together hot pepper sauce, water, mustard, and pepper.
Add chicken; cover and marinate in refrigerator for 1 hour. While chicken is marinating make the coating.
In a blender, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend until thoroughly mixed.
Put the bread crumb mixture in a shallow dish.
Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat.
Place chicken in single layer, in a shallow foil lined baking dish. Bake in 400 F for 20 minutes.
Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender.
Cook: Joan M. McCormick, Yorktown, Virginia