Beer Batter-Fried Chicken

Ingredients

• 1 2 1/2- to 3-pound broiler-fryer chicken, cut up
• 1 cup packaged biscuit mix
• 1/2 teaspoon onion salt
• 1/4 teaspoon garlic powder
• 1/4 to 1/2 teaspoon ground red pepper
• 1 beaten egg
• 1/2 cup beer
• Shortening or cooking oil for deep-fat frying

Instructions

1. Skin chicken, if desired. Rinse chicken. In a large saucepan cover chicken with lightly salted water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Drain. Pat dry with paper towels.
2. For batter, in a bowl combine biscuit mix, onion salt, garlic powder, and ground red pepper. In another bowl stir together egg and beer; add biscuit mixture. Beat till smooth.
3. Meanwhile, in a heavy 3-quart saucepan or deep-fat fryer heat 1 1/4 inches of shortening or oil to 365°. Dip chicken pieces, one at a time, in batter, gently shaking off excess batter. Carefully lower into the hot oil. Fry, two or three pieces at a time, for 2 to 3 minutes or till golden, turn once. Drain well. Keep warm.