Whisk together eggs, water, and the remaining tablespoon of sriracha in a medium bowl. In a separate large bowl, stir together flour, salt, cayenne pepper, black pepper, paprika, ground cinnamon, and garlic powder in a large bowl.
Into a large Dutch oven, pour oil (you want enough that it’s about 2 ½ inches deep), and heat to 325 F over medium-high.
Remove chicken from buttermilk mixture, and dip the chicken pieces one by one into the egg mixture. Dredge the wet chicken in the flour mixture, shaking off any excess flour. Dip again in egg mixture, and dredge in flour again, once again shaking off any excess flour.