CRISPY FRIED CHICKEN

2-½ to 3 pound cut-up frying chicken (or use chicken parts) Enough Crisco for deep frying	Heat Crisco to 365-degrees in deep saucepan or deep fryer to a depth of about 2 inches. Moisten chicken pieces. Dip in seasoned flour, then batter, and then back in seasoned flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. After 8 minutes turn pieces over. Drain on paper towel. Serves 4.
Seasoned Flour
1-½ cups all-purpose flour 1 tablespoon garlic salt 1-½ teaspoons black pepper 1-½ teaspoons paprika ¼ teaspoon poultry seasoning	Combine all ingredients; set aside.
Crispy Batter
2/3 cup all-purpose flour ½ teaspoon salt 1/8 teaspoon pepper 1 beaten egg yolk ¾ cup flat beer or water	Combine flour and seasonings in medium bowl. Combine egg yolk and beer or water. Add gradually to dry ingredients.
Comments: I open a beer and pour it into a measuring cup when I first start and by the time I am ready to use the beer it is flat enough. If you are using beer and batter becomes too thick, add a little extra beer. I fry the chicken in two batches because, otherwise, it sticks together or contacts the bottom of the fryer and burns. The fried chicken retains heat so much that the first batch is just at eating temperature when the second batch is done. I sometimes forget to separate the egg and it doesn't seem to make any difference. I consider this an incredibly good fried chicken recipe. I have served this to a very large number of people and every person has raved about it.