Boil the chicken in advance.
Prepare the special batter for frying. For this purpose, separate the yolks from the egg whites. Mix the yolks with some of the beer, then, while constantly stirring, add flour until it becomes a thick paste - if necessary, add a little more beer.
Beat the egg whites into a snowy state and mix carefully with the batter.
Add salt and stir it gently until you get a homogeneous mixture. The chicken is divided into portions and deboned.
Each portion is removed and immersed on both sides in the paste. Fry in hot oil until golden.