ol
3/4 c. beer
2 1/2 lb. broiler fryer chicken
Vegetable oil
2 eggs, separated
3/4 c. all purpose flour
1 1/2 tsp. vegetable oil
1/2 tsp. each garlic powder, onion powder, pepper
1/4 tsp. each paprika, celery seed, ground sage
3/4 tsp. each salt and dried parsley

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 2-3 inches of oil in a deep fat fryer or kettle to 375°F. Beat egg whites until stiff but not dry.

Combine beer, flour, seasonings, 1 1/2 teaspoons oil and egg yolks until smooth. Gently fold egg whites into beer mixture. Dip chicken pieces one at a time into batter. Fry 3 or 4 at a time until golden brown (about 5 to 7 minutes).

Makes 8 servings.