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 quart vegetable oil
Cocktail sauce and ranch dressing for dipping (optional)
Lemon wedges for squeezing (optional)
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.
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.
With a slotted spoon, remove chicken and peppers from oil and place on a paper-towellined baking sheet. Serve immediately with, if desired, cocktail sauce, ranch dressing and lemon wedges.