4 lb. chicken parts
1 lg. Bermuda onion (1 lb.)

BEER BATTER:

2 c. buttermilk baking mix
1 tsp. onion powder
1 tsp. garlic powder
1 lg. egg, at room temperature, separated
1 can (12 oz.) beer
Fennel slaw, below

Sprinkle chicken with 1 tablespoon salt and 1 1/2 teaspoons pepper; set aside. Peel onion; cut crosswise into 1/4 inch slices. Separate into rings; set aside.

Make Beer Batter: In large bowl, mix baking mix with onion and garlic powders. Stir in egg yolks and beer until blended. In small bowl use electric mixer, at high speed, beat egg white until stiff; with rubber spatula, fold into batter.

In 5 quart Dutch oven, heat 2 inches salad oil over medium high heat until 375 degrees on deep fry thermometer. Preheat oven to 350 degrees.

Dip several chicken pieces into batter; shake off excess. Fry 10 minutes, turning once, until chicken is deep golden brown. Remove chicken to wire rack set on large baking sheet. Keep warm in oven while coating and frying remaining chicken.

Place onion rings in remaining batter; toss well to coat. With long fork, lift out a few onion rings. Drain off excess batter. Fry 6 minutes, turning once, until deep golden brown. With slotted spoon, remove onion rings to paper towel lined wire rack set over large baking sheet; keep warm in oven while frying remaining onion rings. Serve chicken and onion rings. Makes 6 servings.