In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces. Bring to a boil; cover and let simmer for 15 minutes. Drain chicken pieces. Pat dry with paper towels and let cool.
In deep fryer or skillet, at least 2-inches deep, slowly heat oil to 375F on deep fry thermometer. Also preheat oven to 300°F.
Meanwhile, make batter. Sift flour with baking powder and salt; set aside.
In medium bowl, with rotary beaters, beat eggs, milk and oil until combined. Add flour mixture gradually, beating until smooth.
Dip chicken pieces in batter coating evenly. Deep fry a few pieces at a time, turning occasionally, 10-12 minutes or until golden brown and tender. Drain well on paper towels.
Keep browned chicken in oven while rest of chicken cooks.