Paleo Crispy Chicken Popcorn
Get ready to indulge in guilt-free comfort food with this Paleo Crispy Chicken Popcorn recipe! Perfectly seasoned bite-sized chicken pieces are coated in a flavorful blend of almond flour, coconut flour, and spices, then shallow-fried to golden perfection in nutrient-rich coconut oil. Gluten-free, dairy-free, and Paleo-friendly, this recipe ensures no compromise on crunch or flavor. With a quick prep time of 20 minutes and cooking done in just 15, these crispy chicken bites make an irresistible appetizer, snack, or party dish. Best served hot with your favorite dipping sauce, this healthy twist on popcorn chicken is sure to be a crowd-pleaser!
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Recipe Information
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
Instructions
Begin by cutting the boneless chicken breast into small, bite-sized pieces, approximately 1-inch in size, to resemble popcorn chicken.
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.
In another bowl, whisk together the egg and unsweetened almond milk until the egg is fully beaten and incorporated into the milk.
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.
Take a piece of chicken and dip it into the egg mixture, making sure it is fully coated.
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.
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.
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.
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.
Once all the chicken is cooked and drained, serve hot as a delicious, crispy Paleo-friendly appetizer with your favorite dipping sauce.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 6.4 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 421 mg | 32% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1669 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
