In a large bowl, combine yogurt, salt, pepper, and cayenne.

Add chicken to yogurt mixture and let stand for 1 hour at room temperature or up to 4 hours in the fridge.

In a large bowl, whisk together flour, onion salt, garlic powder, additional cayenne, and black pepper. Pour in beer and mix until smooth.

Preheat vegetable oil in a deep skillet or fryer to 350°F to 375°F.

Dry chicken pieces gently with paper towels, then dip into batter, ensuring an even coat.

Carefully place chicken into hot oil and fry in batches for about 10-12 minutes, until golden and cooked through.

Remove fried chicken, drain on paper towels, and let rest for 5 minutes before serving.