Extra Crispy Fried Chicken

In a large bowl, prepare the seasoned flour by whisking together 3 cups of all-purpose flour, 1 tbsp salt, garlic powder, paprika, poultry seasoning, cayenne pepper, and 1 tsp black pepper.

In a second large bowl, prepare the wet batter. Pour in the beer, then add the egg yolks, 1 tsp salt, and 1/2 tsp black pepper.

Whisk 1 cup of all-purpose flour into the beer and egg mixture until a smooth batter forms.

Begin the triple-dredging process. Take one piece of chicken and coat it thoroughly in the seasoned flour, shaking off any excess.

Dip the floured chicken into the wet batter, ensuring it's fully coated, and let the excess drip off.

Return the chicken to the seasoned flour for a second coating, then dip it back into the wet batter.

For the final layer, place the chicken back into the seasoned flour for a third time, pressing the flour onto the chicken to create a thick crust.

Place the fully coated chicken piece on a wire rack. Repeat the triple-dredging process for all remaining chicken pieces.

In a large, heavy-bottomed skillet (such as cast iron), heat about 2 inches of vegetable oil to 350°F.

Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.

Fry for approximately 15 minutes per batch, turning occasionally, until the chicken is deep golden brown and cooked through. The oil temperature will naturally drop to about 325°F during cooking.

Remove the cooked chicken from the skillet and place it on a clean wire rack to allow excess oil to drain.