Thaw the chick'n scallopini in the refrigerator. Once the chick'n is thawed, gently mash them together to form one patty.
Season both sides of the chick'n with poultry seasoning. Set aside.
Preheat a deep fryer or a pot with at least 6 inches of vegetable oil to 350 degrees Fahrenheit. *Use a thermometer!!!
In a wide, shallow bowl, whisk together all of the dry batter ingredients.
In another wide, shallow bowl, whisk together all of the wet batter ingredients.
Carefully coat the chicken into the wet batter, then into the dry batter, then back into the wet batter, and then back into the dry. Make sure you coat it extremely well each time.
Shake off the excess flour and then carefully place the chick'n patty into the oil. Deep fry it for 6 minutes, flipping it over and around as needed to get it evenly crispy.
Carefully remove the fried chick'n from the oil and place it on a wire rack to drain off any excess oil.