I used to work for PoFolks in texas for several years. The batter mix came in a bag from corporate, but it did not list any actual ingredients, per se. We did a dip using milk and egg, first dipping the chicken in the flour (batter mix), then the wet, then back to flour before frying.

Its sad to say, but not much of it was actually made at the restaurant, it came that way from the supplier.