Beer-Battered Yogurt Fried Chicken


  • 3 cups plain yogurt
  • salt, to taste
  • freshly ground peppercorns, to taste (add at least 1/2 tablespoon)
  • 3 teaspoons cayenne pepper
  • 10 chicken drumsticks



  • In a large bowl, combine the yogurt, salt, ground peppercorns, and cayenne.
  • Add the chicken and let stand on counter for 4 hours.
  • 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 of any excess and add to hot oil.
  • Fry the chicken in batches, turning once, until golden; about 20 minutes.
  • Place the fried chicken on prepared serving plate; let stand for a few minutes.
  • Serve