Champagne Batter

2 cups chicken pieces — see notes
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks — beaten
3/4 cup champagne

In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.
Stir well., Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters.