Gluten-Free Beer Battered Chicken and Veggies recipe

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Ingredients

1 ½ cups vegetable oil for frying
1 red bell pepper
1 onion, cut into 1/4-inch slices
1 zucchini, cut into 1/4-inch slices
2 ¾ cups gluten-free all purpose baking flour
1 tablespoon baking powder
2 teaspoons salt
1 cup gluten-free beer
½ cup sparkling water
4 skinless, boneless chicken breast halves

Nutrition Info

635.4 calories
carbohydrate: 84.2 g
cholesterol: 64.6 mg
fat: 21.6 g
fiber: 11.2 g
protein: 29.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1747 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dry sliced bell pepper, onion, and zucchini on a paper towel.

  2. Whisk flour, baking powder, and salt together in a large bowl, add beer and sparkling water. Stir until batter just combined.

  3. Working in batches, dip bell pepper, onion, and zucchini slices into batter, draining excess, fry in preheated oil until golden brown, 2 to 4 minutes per side. Transfer vegetables to a plate lined with paper towels.

  4. Dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess oil on paper towels.

Recipe Yield

4 servings

Recipe Note

Gluten-free version of everybody's favorite. The method and ingredient ratios were suggested to me by members of this site, then tweaked by me. I have tested this a few times and these ingredients are optimal for a simple batter which allow the flavor of the vegetables and chicken to shine through. My whole family enjoyed it, even those who aren't gluten-intolerant.

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