Fried Chicken

1 quart vegetable oil for frying

4 -1/3 cups all-purpose flour, divided

1½ tablespoons garlic powder

1 ½ tablespoon salt

1 tablespoon ground black pepper

1 tablespoon paprika

1 teaspoon poultry seasoning

1 beer

2 egg yolks, beaten

1 teaspoon salt

¼ teaspoon ground black pepper

1.3 kilos chicken, cut into pieces

1. Heat oil in a deep-fryer to 175 degrees C.

2. Mix together 3 cups flour, garlic, salt, 1 tablespoon pepper, paprika, and poultry seasoning in a medium bowl. In a separate bowl, stir together the beer,1 1/3 cups flour, egg yolks, 1 teaspoon salt, and 1/4 teaspoon pepper.

3. Thin the wet mixture with water if batter is too thick. Moisten chicken pieces with a bit of water, then dip in the dry mixture. Shake off excess and dip in the wet mixture, then dip in the dry mixture once more.

4. Fry chicken pieces in hot oil until well-browned and internal temperature reaches 74 degrees C, 15 to 18 minutes. Remove chicken pieces and drain on a rack. Keep warm in an oven set at 90 degrees.