Prep 15m Cook 30m Additional - Ready In 45m
Servings 4 servings Calories 635.4

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Whisk flour, baking powder, and salt together in a large bowl; add beer and sparkling water. Stir until batter just combined.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 635.4
  • Carbohydrate 84.2 g
  • Cholesterol 64.6 mg
  • Fat 21.6 g
  • Fiber 11.2 g
  • Protein 29.8 g
  • Saturated Fat 3.8 g
  • Sodium 1747 mg
  • Sugar 6.3 g

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Chef's Notes

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.


  1. Didn’t have sparkling water, so used all beer. Turned out great for our fish fry.
  2. 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 - Read more ...
  3. Yum!
  4. I used the batter recipe for cod and it worked beautifully.
  5. 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 - Read more ...