Gluten-Free Beer Battered Chicken and Veggies

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.

• 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 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
• 1 cup gluten-free beer
• 2 ¾ cups gluten-free all purpose baking flour
• ½ cup sparkling water

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.