Vegetable oil for frying 

1 cup milk 

¼ cup apple cider vinegar or beer 

1 cup self-rising flour or more 

1 teaspoon salt 

1 teaspoon black pepper 

1 large sweet onion, quartered and separated 

2 bell peppers, seeded and quartered 

1½ cups sliced dill pickles 

4 boneless, skinless chicken breasts, cut into cubes

Heat oil in an 8- to 10-inch frying pan over medium-high heat. Meanwhile, mix milk, apple cider vinegar or beer, flour, salt, and pepper together in a large bowl or glass-baking dish, adding more or less flour to produce a loose but thick batter. Dust chopped vegetables and cubed chicken with flour. Drop vegetables and chicken into batter, coating on all sides. Begin skewering coated vegetables and meat, alternating cubed chicken with vegetables to fill skewer. Shake off any excess batter and dust each skewer again with flour. Drop skewers into hot oil, 2-3 skewers at a time. Using tongs, turn skewers in oil until they are golden brown on all sides, about 4-5 minutes. Remove each skewer from oil and drain on paper towels. Serve immediately. 

Yield: 6 to 8 servings