Author Notes
Just like the popcorn chicken you remember, but way healthier and without common allergens like grains, gluten, dairy, or nuts. —Alexa Federico
Ingredients
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3/4 cup
tapioca flour
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1/2 cup
coconut milk
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1
egg
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2
5 ounce bags of plantain chips (about)
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1/4 cup
coconut oil, plus more as needed
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1 pound
chicken breast
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2 teaspoons
sea salt
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1 teaspoon
onion powder
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1 teaspoon
garlic powder
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1 teaspoon
paprika
Directions
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Grind the plantain chips in a food processor or blender until they become like coarse bread crumbs. Add to a medium-sized bowl.
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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.
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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.
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Cut the chicken breast into small chunks. Season with the sea salt, onion powder, garlic powder and paprika.
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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.
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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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