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1.
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Preheat the oven to 350 F, and set a baking rack over a sheet pan to hold the chicken once its fried.
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2.
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Make the wet batter: Combine the beer and egg yolk well in a small bowl and set aside.
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Combine the flour, salt, pepper and Tabasco in a medium bowl, whisking well.
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Slowly pour the beer mixture into the flour mixture, stirring thoroughly to remove any flour lumps.
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(If this mixture gets too thick from sitting out, thin it with a tablespoon of water.)
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3.
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Make the dry flour coating: Combine all the coating ingredients, whisking well, and divide between two medium bowls (one bowl will be for the wet chicken).
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4.
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Heat 1 of vegetable oil to 365 F in a medium to large pot (I use an 8-quart pot) with high sides.
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If you dont have a frying thermometer (I dont), test the oil by dropping in a crouton-sized piece of breadany old bread will do.
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If it starts sizzling immediately and turning into an actual crouton, its good to go.
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If not, then the oil is not hot enoughor its too hot if the bread starts to burn right away.
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5.
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While the oil heats, rinse and pat dry the chicken pieces.
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If you like, you can season the naked chicken first, with salt, pepper, cayenne, or what have you.
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Dredge the chicken first in the dry flour, then in wet batter, then in the other bowl of dry flour.
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Set aside until ready to fry.
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6.
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Add chicken to the hot oil in batches to avoid overcrowding.
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I fry 4 pieces at a time.
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Fry for about 15 minutes per batch, turning over after 8 minutes, until golden brown and crispy.
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Remove chicken from the oil to the baking rack and let it rest while you fry the other batches.
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7.
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When all the chicken is fried and on the baking rack, place the baking sheet in the oven for 30 to 40 minutes, or until the juices run clear when a thigh is pierced with a knife.
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Let cool about 5 minutes before eating.
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8.
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See?
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I told you it was crispy!
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Note: The baking portion of this recipe is adapted from Ina Garten.
