Gluten Free Beer Battered Chicken And Veggies Recipes

TEMPURA BATTER - GLUTEN FREE

Tempura Batter - Gluten Free image

This is a very light and crisp batter. Its great for sliced vegetables, prawns, squid pieces, calamari, cocktail fish pieces etc.

Provided by Jubes

Categories Free Of...

Time 20m

Yield 1 1/2 cups batter, 1 serving(s)

Number Of Ingredients 3

Ingredients

1 cup ice-cold water
1 large egg, lightly beaten
200 g plain gluten-free flour, double sifted

Steps:

TO MAKE BATTER.
Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml. Pour into a large mixing bowl.
Add the flour and mix roughly & lighlty with a fork. Do not beat the mixture, it should remain lumpy looking. Add a few ice-cubes to keep the batter cool.
TO USE BATTER.
Have your selection to be battered prepared before you make the tempura batter. Ensure you oil is to temperature approx 175°C or 350°F degrees.
A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the tempura batter mixture and straight into the hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Dip fry until the batter is crisp. Drain on a wire rack.

Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 78.1, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

GLUTEN-FREE BEER BATTERED CHICKEN AND VEGGIES

Gluten-Free Beer Battered Chicken and Veggies image

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.

Provided by Buckwheat Queen

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 45m

Yield 4

Number Of Ingredients 10

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

Steps:

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 beer 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.

Nutrition Facts : Calories 635.4 calories, Carbohydrate 84.2 g, Cholesterol 64.6 mg, Fat 21.6 g, Fiber 11.2 g, Protein 29.8 g, SaturatedFat 3.8 g, Sodium 1747 mg, Sugar 6.3 g

GLUTEN FREE TEMPURA BATTER

Gluten Free Tempura Batter image

After almost 20 years without sweet & sour chicken balls, I had a eureka moment. I was cooking pancakes, when it dawned on me that the batter was almost thick enough for deep frying, and it browned nicely. All the other recipes I'd tried refused to brown. This batter fries up light and crispy.

Provided by Queen Bead

Categories Free Of...

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

3/4 cup gluten-free flour (Gluten-Free Flour Blend)
1/2 teaspoon guar gum or 1/2 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup milk
2 eggs
2 tablespoons cooking oil

Steps:

Mix dry ingredients in a bowl.
Mix liquid ingredients in separate bowl.
Combine dry and liquid ingredients and mix well. Let stand for 10 minutes.
For chicken balls, dip 1/2" cubes of pre-cooked chicken in batter.
Drop battered chicken balls into deep fryer preheated to 375°F.
Cook until golden brown.
As you are cooking the chicken balls, occasionally skim the stray bits of crisp batter from the oil. They make a wonderful crispy accent to a salad.

Nutrition Facts : Calories 323.5, Fat 27.7, SaturatedFat 6.3, Cholesterol 293.4, Sodium 1271.4, Carbohydrate 8.2, Sugar 3.3, Protein 11.1

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