Name: Gluten-Free Beer Battered Chicken and Veggies
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable oil for frying - 1 ½ cups; Red bell pepper - 1; Onion, cut into 1/4-inch slices - 1; Zucchini, cut into 1/4-inch slices - 1; Gluten-free all purpose baking flour - 2 ¾ cups; Baking powder - 1 tablespoon; Salt - 2 teaspoons; Gluten-free beer - 1 cup; Sparkling water - ½ cup; Skinless, boneless chicken breast halves - 4

Gluten-Free Beer Battered Chicken and Veggies

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Beer Battered Chicken and Veggies

1. Vegetable oil for frying - 1 ½ cups

2. Red bell pepper - 1

3. Onion, cut into 1/4-inch slices - 1

4. Zucchini, cut into 1/4-inch slices - 1

5. Gluten-free all purpose baking flour - 2 ¾ cups

6. Baking powder - 1 tablespoon

7. Salt - 2 teaspoons

8. Gluten-free beer - 1 cup

9. Sparkling water - ½ cup

10. Skinless, boneless chicken breast halves - 4

How to cook deliciously - Gluten-Free Beer Battered Chicken and Veggies

1. Stage

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. Stage

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

3. Stage

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. Stage

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.