3/4 c. beer
2 1/2 lb. chicken
Vegetable oil
2 eggs, separated
3/4 c. all-purpose flour
3/4 tsp. salt
1 1/2 tsp. vegetable oil
1/4 tsp. garlic powder

Let beer stand at room temperature until flat, about 45 minutes. Cut chicken into pieces; cut each breast half into halves. Pour enough water on chicken in Dutch oven just to cover. Heat to boiling; reduce heat. Cover and simmer 25 minutes. Remove chicken from broth; drain and pat dry.

Heat oil 2-3 inches in deep fat fryer or kettle to 375 degrees. Beat egg whites until stiff. Beat beer, flour, salt, 1 1/2 teaspoons oil, the garlic powder and egg yolks until smooth. Fold egg whites into beer mixture. Dip chicken pieces one at a time into batter. Fry 3-4 at a time until golden brown, 5-7 minutes.