Gluten-Free Beer Battered Chicken and Veggies

Ingredients

• 1.5 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
• 2.75 cups gluten-free all purpose baking flour
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 cup gluten-free beer
• 0.5 cup sparkling water
• 4 skinless, boneless chicken breast halves

Steps

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.