Ingredients:

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 tablespoon salt-free Cajun seasoning

1 teaspoon salt

1 cup all-purpose flour

3/4 cup beer

8 pepperoncini peppers

1 quart vegetable oil

cocktail sauce and ranch dressing for dipping (optional)

Lemon wedges for squeezing (optional)

Directions:

1. Toss chicken with 11/2 tsp of the Cajun seasoning and 1/2 tsp of the salt. In a large bowl, whisk flour, beer and remaining 11/2 tsp Cajun seasoning and 1/2 tsp salt. Toss chicken and peppers in batter and coat completely.

2. In a Dutch oven, heat oil to 375 degrees . Working in 3 batches, drop chicken pieces and peppers into oil, one piece at a time. Fry for 3 minutes, gently stirring halfway through cooking time.

3. With a slotted spoon, remove chicken and peppers from oil and place on a paper-towel lined baking sheet. Serve immediately with, if desired, cocktail sauce, ranch dressing and lemon wedges.

Bon Appetit!