- 1 1/2 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 3/4 cups gluten-free all purpose baking flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 cup gluten-free beer
- 1/2 cup sparkling water
- 4 skinless, boneless chicken breast halves
- 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.
- Whisk flour, baking powder, and salt together in a large bowl; add beer and sparkling water. Stir until batter just combined.
- 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.
- 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.
04/03/2018
recipepes.com
Gluten-Free Beer Battered Chicken and Veggies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
