Gluten-Free Beer Battered Chicken and Veggies

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.

Cook's Note:

Here's my gluten-free, all-purpose flour recipe: Whisk together 100 grams white rice flour, 100 grams brown rice flour, 72 grams potato flour, and 27 grams tapioca flour. This is a generic gluten-free flour mixture with a texture and taste that is not overpowering. Ratios of flours can be switched up to your taste.

I used gluten-free lager because it is the only GF beer available in my area. If using a light beer, feel free to use all beer and omit the water, if desired.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.