Batter-Dipped Crunchy Fried Chicken - cooking recipe

Ingredients

6 lbs chicken pieces, cut-up
2 bay leaves
2 whole cloves
1 garlic clove, finely chopped
1 tablespoon celery seed
1 1/2 quarts vegetable oil (for frying)
2 cups pancake mix
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
2 eggs, well beaten

Preparation

Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic, and celery seed. Cover and bring to a boil. Reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain and reserve 1 1/3 cups of the stock. Refrigerate chicken for 15-20 minutes. Meanwhile, in a large saucepan or deep-fat fryer, heat all but 2 tablespoons vegetable oil over medium heat.
In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tablespoons vegetable oil, eggs, and reserved chicken stock. Generously coat each piece of chicken with batter.
Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.