Rinse chicken. In large sauce pan cover chicken with lightly salted water. Bring to boil, reduce heat and simmer for 20 . Drain. Pat chicken dry with paper towel.

For batter, in a mixing bowl combine flour, cornmeal, baking powder, garlic salt, poultry seasoning and red pepper. Stir together egg, milk and 2 tablespoons oil. Add to flour mixture and beat until smooth.

Meanwhile, in a heavy 3 quart sauce pan or deep-fryer heat shortening or oil to 365. Dip chicken pieces, one at a time in batter, gently shacking off excess batter. carefully lower in to hot oil. Fry 2-3 pieces at a time for 2-4 minutes. Remove and drain on paper towels.

Herbed Batter-Fried Chicken:

Prepare as above, except omit poultry seasoning. Stir 1 teaspoon italian seasoning into flour mixture.

Taco Batter-Fried Chicken:

Same as above, except omit poultry seasoning. Stir in 1 1/4 ounce envelope taco seasoning mix into flour mixture. Increase milk to 2/3 cup.

Parmesan Batter-Fried Chicken:

Same as above except omit garlic salt and poultry seasoning. Stir a 1/4 cup grated parmesan cheese, 2 tablespoons snipped parsley, and a 1/4 teaspoon garlic powder into flour mixture. Increase milk to 2/3 cup.