*Note: this recipe involves 1-4 hours of prep time for the chicken to marinade.

In a large bowl, combine the yogurt, salt, pepper, and cayenne.

Add the chicken to the yogurt mixture and let stand on the counter for 1 hour, or in the fridge for up to 4 hours.

In a large bowl, whisk together the flour, onion salt, garlic powder, cayenne, and ground pepper. Whisk in your Dortmunder Gold Lager until smooth and thoroughly combined.

Heat the oil in a large deep pot or skillet to a temperature of 350-375 degrees Fahrenheit. You should have enough oil to cover the chicken halfway up.

Cover a serving plate with paper towels and set aside.

Remove the chicken pieces out of the marinade and pat dry with a paper towel. If refrigerated, pull out the bowl of chicken 20-30 minutes before you are ready to start frying it.

Place the chicken in the beer batter, coating it all around. Drain off any excess and carefully add it to the hot oil one piece at a time.

Fry the chicken in batches, turning once, until golden. About 20 minutes per batch. Do not overcrowd the pan.

Place the fried chicken on the paper towel covered plate. To ensure doneness, chicken should be an internal temperature of 165 degrees Fahrenheit at the thickest part of the piece. Let stand for 7 to 10 minutes before serving with a sauce of your choice (we suggest one of our beer-infused BBQ sauces).