Everyone’s favorite in a gluten-free form. Members of this website made suggestions about the technique and ingredient proportions, which I subsequently adjusted. I’ve done this a few times, and these ingredients work well for a basic batter that lets the taste of the chicken and vegetables stand out. Even my non-gluten-intolerant family members appreciated it.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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.
- My all-purpose flour: Mix 100 grams white rice flour+100 grams brown rice flour+ 72 grams potato flour + 27 grams tapioca flour. These flours can be switched up to your taste. This is simply a generic flour mix with a texture and taste that is not too overpowering.
- I used gluten-free lager because it is the only GF beer available to me. If using lighter beer, feel free to omit water and use all beer as the liquid.
- 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.
Nutrition Facts
| Calories | 635 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 11 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 1747 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t have sparkling water, so used all beer. Turned out great for our fish fry.
6/2/16: My review is for the batter mixture itself as I used it for a fish fry. I used Pillsbury GF all-purpose flour along with a GF lager (Two Brothers). As written, the batter turned into more of a dough consistency. So, I did need to add extra sparkling water to the blend (about 1/2 cup), as the recipe author indicates in her review, along with another 1/4 cup of the beer to get more of a liquid consistency. The consistency could be described as pasty/glue type of consistency. The end cooking result was PERFECT airy texture and did not fall apart during frying. It was not grainy and taste wise, people won’t know it’s gluten free. I thought more salt could be needed, but again I didn’t use it for chicken and veggies. I made a second batter to add more dry seasonings (Salt/Pepper, Garlic/Onion powders, and paprika) for the fish fry and accidentally added a little too much water. It was delicious as well, but didn’t stick to the fish as good as the original batter. My non GF husband liked the taste of both, but the texture/consistency of the 1st batter was much better. UPDATE 9/6/18: Pillsbury GF AP flour seems to work best. I’ve tried with Better Batter flour and can’t seem to get the texture right. Last night, I used the Pillsbury and Redbridge beer with no problems for walleye fillets (cut up some in pieces and other fillets battered whole). Delicious! Made this a couple of weeks ago with chicken tenders and they were perfect. Many thanks to BQ for this recipe!
Yum!
I used the batter recipe for cod, and it worked beautifully.
I am the submitter of this recipe and would like to let you know that when I made this with a different all-purpose blend and found that I needed to add an extra 1/2 cup of sparkling water to get the right consistency so be advised that you may need to adjust liquids here, depending on your flour blend. Also, the breasts should be cut into fillets or pieces.