Mix the tequila, lime juice, chopped chilli, beer, and garlic together in a large bowl.
Score the chicken legs, coat them in the marinade, and refrigerate for two hours.
Heat the vegetable oil in a deep, heavy-bottomed pan until it reaches frying temperature.
Remove the chicken from the marinade and pat each piece dry.
Coat the chicken in seasoned flour and deep-fry for 15 minutes until cooked through.
Drain the cooked chicken legs on kitchen paper using a slotted spoon.
Combine all the guacamole ingredients in a clean bowl and mix well.
Combine all the pico de gallo ingredients in a separate clean bowl and mix well.
Serve the chicken legs in a large bowl with the guacamole and salsa on the side.