Gluten-Free Beer Battered Chicken and Veggies
Description
Beer-battered chicken and vegetables made with gluten-free flour and beer create the ultimate crunchy, golden, deep-fried chicken and veggies dinner!
Ingredients
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1 1/2 cups vegetable oil for frying
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1 red bell pepper
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1 onion, cut into 1/4-inch slices
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1 zucchini, cut into 1/4-inch slices
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2 3/4 cups gluten-free all purpose baking flour
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1 tablespoon baking powder
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2 teaspoons salt
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1 cup gluten-free beer
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1/2 cup sparkling water
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4 skinless, boneless chicken breast halves
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 paper towels.
2
Whisk flour, baking powder, and salt together in a large bowl. Add beer and sparkling water. Stir until batter is 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.