All Purpose Batter- Chicken Nuggets

When it comes to recipes, I think an all purpose batter is one of those staples that everyone should have. The prep work for this batter is a little extensive, but it is worth it; and, if your kids are anything like mine, they will love to get messy and help. With just a few tweaks in spices, this recipe can cover anything from chicken, to onions, to fried pastries. As an example, I will post instructions for chicken nuggets that have earned the label “puffy chicken” from my 3 year old, but I haven’t found anything yet that this batter doesn’t work for.

A light and airy batter that works within the confines of allergy restrictions? It can be done.

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All Purpose Batter- Chicken Nuggets

This is an all purpose beer batter that is gluten free and allergy friendly. It can be used on anything from chicken to onions. Chicken is shown here for example

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 people
Calories 280 kcal
Author AllergenFriendlyFamily.com

Ingredients

Batter

  • 3 cups gluten free flour 1:1 works best here
  • 2 2/3 cups gluten free beer check labels
  • 4 eggs worth egg substitute reconstitute if using powder
  • 6 tsp baking powder

chicken

  • 5 lbs chicken breasts boneless, skinless, trimmed
  • 2 cups gluten free flour for dredging
  • 2 tsp salt (optional)
  • 2 tsp pepper (optional)
  • 2 tsp garlic powder (optional)
  • 2 tsp onion powder (optional)
  • 2 tsp chipotle chili powder (optional)
  • 4 cups preferred frying oil peanut and coconut both work well

Instructions

For Batter

  1. whisk together beer, flour substitute, egg substitute, and baking powder until a batter forms.

for Chicken

  1. cut and trim chicken into bite sized pieces

  2. mix spices into extra flour

  3. dredge chicken bites in flour

  4. dip dredged chicken in batter

  5. heat oil until it sizzles

  6. drop chicken bites in oil and fry until golden brown

Recipe Notes

because you are working with gluten free flour and gluten free beer you may have to add more of one or the other to get the proper consistency- add until you get a batter that is basically the same thickness as cake batter

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Items you’ll need:

  • 3 cups gluten free 1:1 flour
    • plus extra to dredge chicken
  • 2 2/3 cup gluten free beer
  • equivalent of 4 eggs worth of egg substitute
    • any brand works fine
  • 6 tsp baking powder
  • 5 lbs chicken breasts
  • preferred spices
    • we use salt, pepper, garlic powder, onion powder, and chipotle powder
  • preferred frying oil
    • peanut oil and coconut oil both work well
    • make sure you have enough to fry in whatever pan you are using

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Process:

(1) cut and trim chicken into bite sized pieces

(2) whisk together beer, flour substitute, egg substitute, and baking powder until a batter forms.  Because you are using gluten free flour substitute, you may have to add a little bit of extra beer or flour to get the right consistency- you are looking for the same consistency as a typical cake batter.

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(3) dredge chicken bites in flour

(4) dip in batter

(5) Heat oil until it sizzles

(6) drop chicken bites in oil and fry until golden brown

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Let cool and enjoy!

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