Beer Batter Fried Chicken

Rinse the chicken pieces and place in a large skillet. Just about cover the chicken with lightly salted water. Bring to a boil, reduce heat, and simmer covered for 20 minutes. This step is essential to pretty much cook the chicken so that when you fry it for 2-3 minutes, it stays moist inside with a crispy coating. Remove the chicken from the skillet, dry the pieces, and discard the water. In a bowl, combine the Bisquick, onion salt, garlic powder, and pepper. In another bowl, combine the beer and egg and then add to the dry ingredients. Beat until the batter is smooth. Depending on the amount of cayenne you use, the batter will be slightly orange in color; you can use more or less of the dry spices to suit your taste. Add about 1 1/2 inches of vegetable oil to the skillet and heat to about 350. Dip the chicken in the batter, gently shake off the excess, and fry for 2-3 minutes until golden brown, turning once. Drain on paper towels, salt lightly, and serve after chicken has rested 5 minutes.