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.
To assemble the tacos, warm your tortillas in the oven. Spread the tortillas with a few spoonfuls of pimento cheese. Top with a handful of the lime slaw. Add a few chicken pieces of top. Top with the pickled onions and you’re in heaven! If desired, you can add a sprinkling of cotija cheese.