Gluten free beer battered chicken and veggies

    45 min

    Made with gluten free flour and beer, this crispy, golden, fried chicken dinner is one that everyone can enjoy!

    2 people made this

    Serves: 4 

    • 350ml vegetable oil for frying
    • 1 red pepper
    • 1 onion, cut into thick slices
    • 1 courgette, cut into thick slices
    • 375g gluten free flour
    • 1 tablespoon baking powder
    • 2 teaspoons salt
    • 240ml gluten free beer
    • 120ml sparkling water
    • 4 skinless, boneless chicken breasts

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat vegetable oil in a deep-fat fryer or large saucepan to 175 C (350 F). Dry sliced red pepper, onion slices and courgette slices on kitchen paper.
    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 red pepper, onion and courgette 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 kitchen paper.
    4. Dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side, until cooked through. Drain excess oil on kitchen paper.

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    Reviews in English (4)


    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.  -  30 Apr 2015  (Review from Allrecipes US | Canada)


    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. With that said, this recipe will be great with 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. Thanks for sharing the recipe!  -  02 Jun 2016  (Review from Allrecipes US | Canada)


    Yum!  -  07 Mar 2017  (Review from Allrecipes US | Canada)