Paleo Popcorn Chicken

By • September 11, 2017 0 Comments

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Author Notes: Just like the popcorn chicken you remember, but way healthier and without common allergens like grains, gluten, dairy, or nuts. Alexa Federico

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Serves 6+

  • 3/4 cup tapioca flour
  • 1/2 cup coconut milk
  • 1 egg
  • 2 5 ounce bags of plantain chips (about)
  • 1/4 cup coconut oil, plus more as needed
  • 1 pound chicken breast
  • 2 teaspoons sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  1. Grind the plantain chips in a food processor or blender until they become like coarse bread crumbs. Add to a medium-sized bowl.
  2. Prepare the other two bowls for dredging. In a second medium-sized bowl, combine the egg and coconut milk. In the third bowl, add the tapioca flour.
  3. Set a large frying pan on medium-high heat and add the 1/4 cup of coconut oil. Keep the oil nearby and add more by the tablespoon as you cook in batches.
  4. Cut the chicken breast into small chunks. Season with the sea salt, onion powder, garlic powder and paprika.
  5. In batches, dredge in the tapioca flour, then egg and milk mixture, then coat in the plantain chips. Shake off excess flour and egg/milk before dredging in the next step.
  6. Once the pan is hot, fry in batches. Flip the chicken pieces after 5 minutes and cook for another 5 minutes on the other side. Place on a paper towel lined dish to drain the excess oil.

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