In dutch oven combine chicken and water.Cover;cook over medium high heat,stirring occasionally,until water comes to a full boil (20to 25 min.)Reduce heat to medium.
Continue cooking 20 minutes.Drain;pat dry. In deep-fryer or 3-quart saucepan heat 2-inches oil to 375.
In medium bowl combine all batter ingredents except egg white and beer. In small bowl beat egg white at medium speed until stiff (1 to 2 min.);set aside.
Stir beer into flour mixture; fold in egg white. Dip chicken into batter and place in hot oil.Fry turning once until golden brown (4 to 6 min.).Remove from oil and drain on paper towels.Repeat with rest of chicken.