In a large bowl, whisk together the 3 cups of flour, salt, pepper, paprika and garlic powder.

In another large bowl, whisk together the 1 ½ cups flour, salt, pepper, egg yolks and beer/seltzer until smooth. We’re going to triple dip the chicken!

Heat a pot or heavy bottomed skillet over medium heat and add an inch or of oil. I like to do it this way so I’m using a TON of oil, but if you have a deep fryer or want to add 3 to 4 inches of oil in a pot, you can. It’s best to fit the pot with a candy thermometer as you want the oil to reach about 325-350 degrees F and you don’t want it to burn. Don’t dip your chicken until the oil is almost ready.

Take the chicken pieces and dip in the “dry” flour mix first, totally coating the pieces. Dip them in the beer batter, coating completely, then dip again in the dry flour. Drop the pieces into the oil, frying only 3 to 4 pieces at a time so the oil temp doesn’t drop. Fry for about 2 to 3 minutes, then flip and fry for 2 to 3 minutes more. Remove the chicken and place it on a paper towel-lined plate, then repeat with the remaining chicken.

Stir all ingredients together in a large bowl and mix well until combined. You will have some leftovers, so store it in a sealed container in the fridge! Best dip with crackers and veggies, woohoo!

Combine the cabbage and cilantro together in a bowl. Toss with the lime and the salt. I like to make this about 20 minutes ahead of time so the cabbage slightly softens.

Place the onions in a jar or cup. In a bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar. They last for about a week in the fridge! Love them.