Cut the meat lengthwise into narrow strips. In a bowl mix yogurt, milk, garlic, salt, and pepper. Pour mixture into Ziploc bag, add chicken and let marinate for at least 2 hours before the cooking. It is essential that the marinade covers all meat! If not enough, feel free to add milk or yogurt.

Separate the egg yolks and egg whites. Mix egg yolks, Vegeta, pepper, and flour, add in beer and lemon juice and mix well until incorporated. Beat egg whites until stiff. Into prepared beer mixture slowly fold in beaten egg whites. Set aside.

On medium-low heat, heat oil in a deep saucepan until a drop of batter sizzles and crisps up straight away.

Remove the meat from the marinade and drain it a bit. Coat every piece of meat first into flour and into beer batter. Carefully lower each fillet into the hot oil and fry on both sides for 6-8 mins – depending on the thickness of the meat – until golden and crisp. Using a large slotted spoon, lift out the meat and drain on kitchen paper.