Guilty Pleasures...Beer-Battered Fried Chicken

Guilty Pleasures...Beer-Battered Fried Chicken

3 lbs. chicken parts, legs and thighs
2 cups beer
2 large eggs
2 1/2 cups flour
1/4 cup corn starch
Salt and pepper
Vegetable, canola or peanut oil
Ice water

Soak the chicken in ice water for 30 minutes, drain and pat dry. Preheat the oven to 200 degrees. Fill a large pot or Dutch oven with enough oil to reach 2-inches in depth. Heat the oil until a deep-fry thermometer registers 365 degrees. Meanwhile, in a large bowl, whisk together the beer and eggs. Whisk in 2 cups of the flour, the corn starch and 1/2 teaspoon of salt until smooth. Put the remaining 1/2 cup of flour in a shallow bowl.
Season the chicken with salt and pepper. Coat the chicken with the flour, then with the beer batter. Using tongs, lift each piece of chicken out of the batter allowing the extra batter to drip off. Working in batches, place a few pieces of battered chicken in the hot oil. Fry, turning occasionally until cooked through, about 15 to 20 minutes. Use a slotted spoon to remove the chicken from the pot and place onto paper towels to drain. Season again with salt and serve.