Batter-Dipped Crunchy Fried Chicken

• 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

1. 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.
2. 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.
3. Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.

chicken, bay leaves, cloves, garlic, celery, vegetable oil, pancake mix, paprika, salt, black pepper, eggs

Taken from www.food.com/recipe/batter-dipped-crunchy-fried-chicken-228516 (may not work)