gluten-free battered chicken and veggies

Ingredients

• Servings: 4
• 1 1/2 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 3/4 cups gluten-free all purpose baking flour
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 cup gluten-free
• 1/2 cup sparkling water
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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 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.