1 (3 lb.) frying chicken, cut up
1 tbsp. salt
1 1/2 c. flour
Dash of pepper
1 1/2 tsp. baking powder
1 egg
1 1/2 c. milk

Cook the chicken pieces in enough water to cover with 2 teaspoons salt. Cool in the broth. Drain the chicken and save the broth. Brown the flour in a pan in hot oven, 400 degrees, until very light brown, about 20 minutes. Mix the brown flour with 3/4 teaspoon salt, the pepper and baking powder. Add the egg, beaten with the milk. Beat until smooth.

Season pieces of chicken lightly with remaining salt and dip into the batter and fry in deep hot fat, 375 degrees, until heated through and golden brown, about 5 minutes. 4 servings.