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Monday, April 11, 2016

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.

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