1/4 cup chopped celery
1 onion
1/2 tsp. salt
1 bay leaf
1 cup water
1 chicken fryer, cut-up (about 2 1/2 to 3 lb.)
vegetable oil, for deep frying

In large skillet, combine celery, onion, salt, bay leaf and 1 cup water. Add chicken pieces. Bring to boil; cover and simmer for 15 minutes. Drain chicken; pat dry with paper towels and cool.

In deep skillet, slowly heat oil (at least 2-inches deep) to 375°F. Make batter (see below).

Dip chicken in batter, coating evenly. Deep fry a few pieces at a time, turning occasionally, about 10 minutes or until golden brown and tender. Drain on paper towels.

BATTER:

1 1/2 cups all-purpose flour
2 tsp. baking powder
2 tsp. salt
1/2 tsp. pepper
2 eggs
1 cup milk
1 1/2 tbsp. vegetable oil

Sift flour with baking powder, salt and pepper, set aside. In medium bowl, with beater, beat eggs, milk and oil, gradually add flour mixture, beating until smooth.

Serves 4.

Submitted by: Joyce Tripp