Gluten-Free Beer Battered Chicken and Veggies

Beer-battered chicken and vegetables made with gluten-free flour and beer create the ultimate crunchy, golden, deep-fried chicken and veggies dinner!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 635 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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 paper towels.

Step 3

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

Step 4

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.