SEASONED FLOUR:

1 1/2 c. flour
1 tbsp. garlic salt
1 1/2 tsp. black pepper
1 1/2 tsp. paprika
1/4 tsp. poultry seasoning (optional)

Combine all ingredients; set aside.

CRISPY BATTER:

2/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 beaten egg yolk
3/4 c. flat beer or water

Combine flour and seasonings; combine egg yolk and beer or water; add dry ingredients gradually. Heat Crisco to 365 degrees in skillet to a depth of 2 inches. Moisten chicken; dip into seasoned flour; then batter, then back in flour. Cook in hot Crisco until golden brown.

(If you are using beer, and batter becomes too thick, add a little extra beer or water.)