Recipe by Buckwheat Queen
"Gluten-free version of everybody's favorite. The method and ingredient ratios were suggested to me by members of this site, then tweaked by me. I have tested this a few times and these ingredients are optimal for a simple batter which allow the flavor of the vegetables and chicken to shine through. My whole family enjoyed it, even those who aren't gluten-intolerant."
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1 1/2 cups
vegetable oil for frying
red bell pepper
onion, cut into 1/4-inch slices
zucchini, cut into 1/4-inch slices
2 3/4 cups
gluten-free all purpose baking flour
skinless, boneless chicken breast halves
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Beer Battered Chicken and Veggies
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 194
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