View the original recipe via:
Heat neutral oil in a heavy-bottomed pan or deep fryer.
Create a smooth batter by mixing an egg yolk with flour and dark beer. Add half of the fish seasoning and set the batter aside.
Remove excess fat and muscle from the chicken breasts and cut into pieces. Not too large, but not too small either. Mix the rest of the fish seasoning into the chicken pieces.
Once the oil is hot enough, dip the chicken pieces in the batter one at a time and carefully drop the pieces into the oil. Don't fry too much at once and wait until the chicken pieces are golden brown.
Transfer the chicken to a plate lined with paper kitchen towels to remove any excess oil. Repeat until all chicken pieces are fried.
Serve the chicken with ravigotte sauce, enjoy!