About This Recipe
Easy and grain free paleo popcorn chicken! Lightly coated and pan fried in coconut oil, perfect for an appetizer, snack, or main course! Paleo, gluten free, dairy free, and Whole30 approved.
Ingredients
- 1 1/2 pounds chicken breast or tenders ((cut into 1-inch pieces))
- 1 1/2 cups almond flour
- 1/4 cup + 2 tablespoons tapioca flour
- 1/2 teaspoon smoked paprika
- 3 large eggs, beaten
- 2 1/2 teaspoons salt, plus more for sprinkling
- dipping sauce of choice!
Instructions
- Season the chicken with 1 1/2 teaspoons of the salt and set aside.
- In a large bowl, combine the almond flour, tapioca flour, remaining salt, and the paprika. Pour the beaten eggs into a shallow bowl.
- Dip the chicken in the egg, letting the excess drip off, then roll into the flour mixture to coat. Set aside.
- In a large cast iron or non stick skillet over medium heat, melt the coconut oil, working in batches, fry the chicken until the crust is a light golden brown and the meat is cooked through, about 2 minutes per side. Once cooked, place the chicken onto a paper towel lined plate and sprinkle lightly with salt.
- Enjoy with your favorite dipping sauce!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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