Gluten-Free Beer Battered Chicken and Veggies

Name: Gluten-Free Beer Battered Chicken and Veggies
Total time: 45
Yield: 4
Ingredients: 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; 2 ¾ cups gluten-free all purpose baking flour; 1 tablespoon baking powder; 2 teaspoons salt; 1 cup gluten-free beer; ½ cup sparkling water; 4 skinless, boneless chicken breast halves

Recipe by Buckwheat Queen from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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1 ½ 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 ¾ 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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½ cup sparkling water
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4 skinless, boneless chicken breast halves

Instructions

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.