Paleo Crispy Chicken Popcorn
Indulge in a guilt-free treat with this Paleo Crispy Chicken Popcorn recipe, a wholesome twist on a beloved classic! Made with tender, bite-sized chicken pieces coated in a flavorful blend of almond flour, coconut flour, and aromatic spices like paprika and garlic powder, this low-carb and gluten-free recipe delivers irresistible crunch without compromise. Shallow-fried to golden perfection in nutrient-rich coconut oil, these crispy bites are paleo-friendly and dairy-free, making them perfect for clean eating enthusiasts. Quick and easy to prepare in just 35 minutes, this versatile dish is ideal as a snack, appetizer, or kid-friendly finger food. Serve them hot with your favorite dipping sauce, and watch these irresistible chicken bites disappear in no time!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound boneless chicken breast
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 large egg
- 0.25 cup unsweetened almond milk
- 0.5 cup coconut oil
Directions
Step 1
Begin by cutting the boneless chicken breast into small, bite-sized pieces, approximately 1-inch in size, to resemble popcorn chicken.
Step 2
In a bowl, mix the almond flour, coconut flour, paprika, garlic powder, onion powder, sea salt, and black pepper until well combined to create a seasoned flour mixture.
Step 3
In another bowl, whisk together the egg and unsweetened almond milk until the egg is fully beaten and incorporated into the milk.
Step 4
Prepare a large skillet by heating the coconut oil over medium heat. Ensure enough oil is present to shallow-fry the chicken pieces. The oil should reach about 1/4 inch in depth.
Step 5
Take a piece of chicken and dip it into the egg mixture, making sure it is fully coated.
Step 6
Transfer the chicken piece into the seasoned flour mixture, ensuring it is completely covered with the flour on all sides. Press gently to adhere the flour to the chicken.
Step 7
Once the chicken is coated, place it carefully into the hot oil. Repeat the process with the remaining chicken pieces, frying in batches if necessary to avoid crowding the pan.
Step 8
Fry the chicken for about 3-4 minutes per side, or until the chicken pieces are golden brown and cooked through. Adjust the heat if necessary to avoid burning.
Step 9
Use a slotted spoon to remove the cooked chicken pieces from the oil and place them onto a paper towel-lined plate to drain any excess oil.
Step 10
Once all the chicken is cooked and drained, serve hot as a delicious, crispy Paleo-friendly appetizer with your favorite dipping sauce.
Nutrition Facts
| Serving size | (820.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2462.6 |
| Total Fat 188.6g | 0% |
| Saturated Fat 106.1g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 609.6mg | 0% |
| Sodium 2832.7mg | 0% |
| Total Carbohydrate 46.4g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 6.4g | |
| Protein 161.3g | 0% |
| Vitamin D 75.7IU | 0% |
| Calcium 420.9mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1668.8mg | 0% |
Source of Calories