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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
- 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
- Grind the plantain chips in a food processor or blender until they become like coarse bread crumbs. Add to a medium-sized bowl.
- 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.
- 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.
- Cut the chicken breast into small chunks. Season with the sea salt, onion powder, garlic powder and paprika.
- 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.
- 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.