Preparation Steps

• In a large bowl, combine the yogurt, salt, freshly ground black pepper, and 3 teaspoons cayenne pepper.
• Add the chicken drumsticks to the yogurt mixture and let stand on the counter for 1 hour or refrigerate for up to 4 hours.
• In another large bowl, whisk together the flour, onion salt, garlic powder, 0.5 tablespoon cayenne pepper, and 2 teaspoons freshly ground black pepper. Whisk in the light beer until smooth and fully combined.
• Heat vegetable oil in a deep pot or skillet to 350°F to 375°F, ensuring enough oil to cover chicken halfway up.
• Prepare a serving plate lined with paper towels and set aside.
• Remove chicken pieces from the yogurt mixture and pat dry with paper towels. If refrigerated, remove chicken about 20-30 minutes before frying.
• Dip the chicken in the beer batter, coating thoroughly. Let excess drip off and carefully add chicken pieces to hot oil.
• Fry chicken in batches, turning once, until golden and cooked through, about 20 minutes.
• Transfer fried chicken to the paper towel-lined plate and let rest for 7 to 10 minutes before serving.