Serves: 6
Total Calories: 767

1 1/2 pounds chicken breasts
1 (12-ounce) bottle wheat free beer
1 1/3 cups oat flour
2/3 cup barley flour
1 teaspoon double acting baking powder
2 cups canola oil for frying (most gets poured off at end)
sea salt and pepper

Open beer and pour into a glass. Let go flat a bit (about 1 hour). Cut chicken into 11/2-inch cubes. Combine beer, oat flour, barley flour, and baking powder. Add chicken to batter. Heat canola oil in large pan (it should come up sides about 1 inch) over medium-high heat. Once oil is really hot (the oil looks like it’s separating and moving), add some of the chicken. You will have to cook in batches. Cook until crispy on bottom and flip, using tongs. Once cooked, gently lay out on a paper bag or paper towels to drain off the excess oil. Sprinkle with sea salt and a few grindings of pepper (pepper optional). Serve with Grand mother Catherene’s Cornbread or Mashed Potatoes and baby spinach with Carrot Ginger Dressing.

Nutritional Facts:

Serves: 6
Total Calories: 767
Calories from Fat: 662

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