Skin chicken, if desired. Rinse chicken. Place chicken in a large
skillet; pour water over. Bring to boiling; reduce heat and simmer,
covered for 20 to 25 minutes or till done and no longer pink
inside. Meanwhile, in a bowl stir together cornmeal, flour, salt,
garlic powder, cumin and pepper. In another bowl beat together
egg and milk till combined. Add liquid to cornmeal mixture, stirring
till combined. Drain chicken; pat dry. In a 12 inch skillet,
heat about 1 inch of cooking oil to 365 degrees. With tongs,
dip chicken in cornmeal mixture to coat all sides. Add chicken
to hot oil and cook for about 10 minutes or till golden brown.
turning once. Drain well on paper towels.