Step 1: Combine the dry batter ingredients in a shallow bowl.
Step 2: WET BATTER: Mix 2/3 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Whisk 3/4 cup water and the egg yolk. Gradually mix into the the flour-salt-pepper mixture.
Step 3: Heat oil to 365°F in deep pan or fryer to a depth of about 2-inches.
Step 4: Using a pastry brush, brush the chicken pieces with cold water, then dip in dry seasoned flour mix, then coat into the wet batter, then back in seasoned flour mix.
Step 5: Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper.
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