Shake off the excess flour and place the chicken skin-side down in the hot oil. Remove the chicken from the egg wash and dredge it in the flour a second time. Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess.

Place the flour in a separate large mixing bowl. In a large mixing bowl, combine the egg yolks and milk to make an egg wash. Heat the oil in a large, heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Let cool about 5 minutes before eating.Mix the Creole seasoning into the ice water and add in the chicken.

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.

Remove to the baking rack and let rest while you fry the other batches. Fry for about 15 minutes per batch, turning over after 8 minutes, until golden brown and crispy.

Add chicken to the hot oil in batches to avoid overcrowding I fry 4 pieces at a time.

Dredge the chicken first in dry flour, then in wet batter, then in the other bowl of dry flour.

If you like, you can season the naked chicken first, with salt, pepper, cayenne, or what have you.

While the oil heats, rinse and pat dry the chicken pieces.

If not, it’s not hot enough–or it’s too hot if the bread starts to burn right away. If it starts sizzling immediately and turning into an actual crouton, it’s good to go. If you don’t have a frying thermometer (I don’t), test the oil by dropping in a crouton-sized piece of bread–any old bread will do.

Heat 1″ of vegetable oil to 365 in a medium to large pot (I use an 8-quart pot) with high sides.

Make the dry flour: Combine all the ingredients, whisking well, and divide between two medium bowls (one bowl will be for the wet chicken).

(If this mixture gets too thick from sitting out, thin with a tablespoon of water.) Slowly pour the beer mixture into the flour mixture, stirring thoroughly to remove any flour lumps. Combine the flour, salt, pepper, and Tabasco in a medium bowl, whisking well.

Make the wet batter: Combine the beer and egg yolk well in a small bowl.

Preheat the oven to 350, and set a baking rack over a sheet pan to hold the chicken once it’s fried.

Chicken dredge recipes