Beer-Battered Yogurt Fried Chicken

For the yogurt mixture, in a large bowl, combine the yogurt, salt, ground peppercorns, and cayenne.

Add the chicken and let stand on counter for 4 hours.

For the beer batter, in a large bowl, whisk together the flour, onion salt, garlic powder, cayenne, ground peppercorns. Whisk in the beer until smooth and thoroughly combined.

Heat vegetable oil in a large and deep pot or skillet; you should have enough oil to cover the chicken half way up.

Cover a serving plate with paper towels and set aside.

Pull the chicken out of the yogurt mixture and pat dry with paper towels. Place the chicken in beer batter and coat; drain off any excess and add to hot oil.

Fry the chicken in batches, turning once, until golden, about 20 minutes. Place the fried chicken to prepared serving plate; let stand for a few minutes.

Serve.