Beer Batter Fried Chicken

1. 1

   Rinse chicken.

2. 2

   In a large saucepan, cover chicken with lightly salted water.

3. 3

   Bring to boiling; reduce heat.

4. 4

   Cover and simmer for 20 minutes.

5. 5

   Drain.

6. 6

   Pat dry with paper towels.

7. 7

   For batter, in a bowl combine bisquick mix, onion salt, garlic powder, and cayenne pepper.

8. 8

   In another bowl stir together egg and beer; add to bisquick mixture.

9. 9

   Beat until smooth.

10. 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. 11

    Dip chicken pieces, one at a time, into batter, gently shaking off excess batter.

12. 12

    Carefully lower into the hot oil.

13. 13

    Fry, two or three pieces at a time, for 2 to 3 minutes or until golden brown, turning once.

14. 14

    Drain well on paper towels.

15. 15

    Keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.