1 poundboneless, skinless chicken breasts, cut into 1/2-inch strips
1 bunch broccoli, cut into florets
1/2 poundwhole fresh mushrooms
1 zucchini, cut into 1/2-inch chunks
3 cupsvegetable oil for deep-frying
What To Do:
In a large bowl, combine baking mix, cayenne pepper, garlic powder, and salt. Add club soda; mix well. Add remaining ingredients except oil; stir to coat completely.
In a soup pot over medium-high heat, heat oil just until hot. Place coated chicken and vegetables in hot oil one piece at a time. Cook 4 to 5 minutes, or until coating is golden brown. Remove with a slotted spoon and drain on paper towels. Continue until all are cooked, discarding any remaining batter.
Serve immediately, or keep warm on a baking sheet in a low oven.
If the batter thickens, just add a little more club soda to get it to the proper consistency.
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