Beer Batter Fried Chicken - cooking recipe

Ingredients

3 1/2 lbs broiler-fryer chickens (cut up)
1 cup Bisquick
1/2 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 - 1/2 teaspoon cayenne pepper
1 beaten egg
1/2 cup beer
Crisco cooking oil

Preparation

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.
For batter, in a bowl combine bisquick mix, onion salt, garlic powder, and cayenne pepper.
In another bowl stir together egg and beer; add to bisquick mixture.
Beat until smooth.
Meanwhile, in a heavy 3 quart saucepan or deep fat fryer heat 1 1/4 inches of oil or shortening to 365 degrees.
Dip chicken pieces, one at a time, into 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 until golden brown, turning once.
Drain well on paper towels.
Keep warm.