Buku's Bodacious Batter Fried Chicken

Due to popular demand, here's Buku's fried chicken recipe from our previous UFC event. This was hella delicious and a batter unlike any other fried chix I've seen before. The big winner for me is the frankenchicken pieces at the end which ends up turning into a fried chicken nugget.

Ingredients:
2 to 3 lb. Broiler Fryer Chicken, cut up Crisco shortening

Coating:
½ cup of All purpose flour
1 teaspoon salt
1 teaspoon celery salt
½ teaspoon pepper

Chicken Batter:
1 cup of All purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup of milk
¼ cup salad oil (I use Wesson Corn Oil)

Directions:
Wash chicken, put in saucepan, put enough water in saucepan to cover chicken, boil,
and then reduce heat to simmer for 20 minutes. Remove from broth, drain and dry. You
know the chicken is cooked because the meat should be falling away from the bone. I
usually run chicken under cool water and remove all the bones.

In another saucepan heat fat or oil (I use Crisco shortening). You need about 3-4 inches
of melted oil. You want the oil to get to about 360 degrees.

Prepare Coating and Chicken Batter in two separate containers.
For coating simply combine all ingredients.
For Batter: add egg to the milk, beat the egg while in the milk, then add salad oil,
combine dry ingredients separately, then combine liquid to dry and beat. If the batter is
too thick add more milk.

When chicken is ready, coat each piece of chicken in the coating. You could put the
coating in a bag and shake each piece till well coated. Then dip each side of the chicken
in batter, drain slightly and add to the hot oil. Cook on one side till medium brown, then
flip to the other side. This should take approx. 5 min. Then place chicken on rack to
drain and serve. I usually put the in oven on low to keep all the pieces warm until all
chicken is cooked.

If you get some small bite size pieces of chicken don't throw out. As I remove the bones,
any small pieces that I get, I put into a bowl. After all the large pieces of chicken are
cooked, I take the small pieces of chicken, add coating to help bind pieces into a ball.
Add more coating to the outside when the ball is formed, then cover in batter, drain, and
cook in the oil.