Beer-Battered Yogurt Fried Chicken

• 10 pieces Chicken Drumsticks
• Vegetable Oil, For Frying
• 3 cups Plain Yogurt
• Salt To Taste
• Freshly Ground Peppercorns, To Taste (add At Least 1/2 Tablespoon)
• 3 teaspoons Cayenne Pepper
• 1- 1/2 cup All-purpose Flour
• 3 teaspoons Onion Salt
• 3 teaspoons Garlic Powder
• 1/2 Tablespoons Cayenne Pepper
• 2 teaspoons Freshly Ground Peppercorns
• 12 ounces, fluid Beer

1. For the yogurt mixture, in a large bowl, combine the yogurt, salt, ground peppercorns, and cayenne.
2. Add the chicken and let stand on counter for 4 hours.
3. For the beer batter, in a large bowl, whisk together the flour, onion salt, garlic powder, cayenne, ground peppercorns.
4. Whisk in the beer until smooth and thoroughly combined.
5. Heat vegetable oil in a large and deep pot or skillet; you should have enough oil to cover the chicken half way up.
6. Cover a serving plate with paper towels and set aside.
7. Pull the chicken out of the yogurt mixture and pat dry with paper towels.
8. Place the chicken in beer batter and coat; drain off any excess and add to hot oil.
9. Fry the chicken in batches, turning once, until golden, about 20 minutes.
10. Place the fried chicken to prepared serving plate; let stand for a few minutes.
11. Serve.

chicken, vegetable oil, yogurt, salt, freshly ground, cayenne pepper, allpurpose, onion salt, garlic, cayenne pepper, freshly ground

Taken from tastykitchen.com/recipes/main-courses/beer-battered-yogurt-fried-chicken/ (may not work)