Beer Batter Fried Chicken

• 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

1. Rinse chicken.
2. In a large saucepan, cover chicken with lightly salted water.
3. Bring to boiling; reduce heat.
4. Cover and simmer for 20 minutes.
5. Drain.
6. Pat dry with paper towels.
7. For batter, in a bowl combine bisquick mix, onion salt, garlic powder, and cayenne pepper.
8. In another bowl stir together egg and beer; add to bisquick mixture.
9. Beat until smooth.
10. Meanwhile, in a heavy 3 quart saucepan or deep fat fryer heat 1 1/4 inches of oil or shortening to 365 degrees.
11. Dip chicken pieces, one at a time, into batter, gently shaking off excess batter.
12. Carefully lower into the hot oil.
13. Fry, two or three pieces at a time, for 2 to 3 minutes or until golden brown, turning once.
14. Drain well on paper towels.
15. Keep warm.

chickens, bisquick, onion salt, garlic, cayenne pepper, egg, beer, cooking oil

Taken from www.food.com/recipe/beer-batter-fried-chicken-16984 (may not work)