In a large bowl, combine the yogurt, salt, ground peppercorns, and cayenne.
Add the chicken and let stand on counter for 4 hours.
In a large bowl, whisk together the flour, onion salt, garlic powder, cayenne, ground peppercorns.
Whisk in the beer until smooth and thoroughly combined.
Heat vegetable oil in a large and deep pot or skillet; you should have enough oil to cover the chicken half way up.
Cover a serving plate with paper towels and set aside.
Pull the chicken out of the yogurt mixture and pat dry with paper towels.
Place the chicken in beer-batter and coat; drain of any excess and add to hot oil.
Fry the chicken in batches, turning once, until golden; about 20 minutes.
Place the fried chicken on prepared serving plate; let stand for a few minutes.