Beer-Batter Chicken

3/4 cup beer
2 1/2 pound broiler-fryer chicken
2 eggs, separated
3/4 cup flour
3/4 tsp. salt
1 1/2 tsp. vegetable oil
1/4 tsp. garlic powder

Let beer stand at room temperature until flat, about 45 minutes. Cut chicken into pieces; cut each breast half into halves. Pour enough water on chicken in Dutch oven just to cover. Heat to boiling; reduce heat. Cover and simmer 25 minutes. Remove chicken from broth; drain and pat dry.

Heat oil (2 to 3 inches) in deep-fat fryer or kettle to 375 degrees. Beat egg whites until stiff. Beat beer, flour, salt, 1 1/2 tsp. oil, the garlic powder and egg yolks until smooth. Fold egg whites into beer mixtures.

Dip chicken pieces one at a time into batter. Fry 3 or 4 at a time until golden brown, about 5 to 7 minutes.