Instructions: 1. Mix flour, salt, pepper, butter, egg yolks and beer in bowl. Refrigerate for 4 hours.

2. Mix almonds and sugar in a bowl.

3. Just before cooking, beat egg whites until stiff, then fold into batter.

4. Heat oil to 350F. Dip chicken in batter and deep fry until golden brown.

5. Drain, slice cross-wise and sprinkle with almond/sugar mixture.

6. Serve on bed of shredded lettuce.

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