From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 1 egg, beaten

  • 1 cup water

  • 1 cup all-purpose flour

  • 1 teaspoon garlic salt

  • 1 teaspoon savory salt

  • 1/4 teaspoon pepper

  • 1 heaping Tablespoon baking powder

  • 1 fryer chicken, cut up and patted dry

  • vegetable oil for deep-fat frying


In a bowl, combine egg and water, beating well.  Add flour and stir until smooth.  Add salts, pepper, and baking powder; blend well.  Mixture should foam when baking powder is added.  In a deep pot or deep-fat fryer, place oil and heat to 375 degrees.

Dip chicken pieces in batter.  Deep-fat fry a few pieces at a time approximately 20 to 25 minutes until browned.  Drain on paper towels on wire racks.  Keep chicken warm.  If chicken is not completely cooked, bake in preheated 325 degree oven about 20 minutes.

Chicken can be deep-fat fried in the morning and crisped in the oven for 30 minutes before serving.  It can also be frozen, thawed, and crisped.  Decant oil after frying and store for future use.


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