4 c. vegetable oil
1 broiler fryer, cut into 8 pieces (2 1/2 lbs.)
2 egg whites
3/4 c. prepared biscuit mix
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. seasoned salt
Pinch cayenne pepper

1. Heat oil in heavy saucepan or deep fryer until temperature reaches 360 degrees.

2. While oil is heating, dry chicken pieces on paper towel. Place egg whites in pie plate; beat with fork until frothy.

3. Place biscuit mix, baking powder, cinnamon, ginger, seasoned salt and pepper in bowl. Remove 1/4 cup to a piece of wax paper; place remaining mix in small paper bag.

4. Roll chicken pieces in dry mixture on wax paper; dip in egg white; shake in paper bag 1 piece at a time to coat.

5. When oil is hot, place 2 or 3 pieces of chicken in pan, using tongs. Legs and thighs will be done after 16 to 18 minutes, while wings and breasts need only 12 minutes. Pieces will be dark brown. Remove to paper towel; cover loosely with foil to keep warm.