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I’m not from the south. I didn’t grow up with fried chicken in our weekly dinner rotation. But, I’ve always had an affinity for crunchy chicken. This Paleo Popcorn Chicken fills a void I didn’t know I was missing.
Because the pieces are so itsy bitsy, this recipe makes a lot of popcorn chicken!
However, you can use this recipe to make chicken tenders or even chicken cutlets and breaded chicken burgers. Whatever kind of crunchy chicken you’re dreaming of, go for it!
What gives this Paleo Popcorn Chicken that beautiful, golden, just-salty-enough crust? Well, that’s for me to know and you to find out… In the recipe below 😉
Are you ready? The secret ingredient for the best crunch is…
PLANTAIN CHIPS!
Just grind up plantain chips in a food processor and you have yourself better-than-breadcrumbs crunch.
My favorite brand of plantain chips is the Terra brand. I hope they get added to Amazon so everyone can enjoy. They are just made with coconut oil and salt! I get mine from Whole Foods.
If you can’t find plantain chips in a store near you, Amazon has plenty.
My only word of caution: use a deep pan if you have one and wear an apron. The oil does pop and who wants to be attacked with hot oil (yes, happened to me) or ruin their clothes?!
These make such a good snack or lunchbox lunch. Feel free to freeze these too since they reheat well.
Plus, they will satisfy adults AND kids. So cook away and fill you littles’ plates with these healthier-than-any-store-bought-chicken-nuggets!
Did you grow up on popcorn chicken? I’d love to know how my paleo version compares!
Paleo Popcorn Chicken
Ingredients
3/4 cup tapioca flour
1/2 cup coconut milk
1 egg
Two 5-oz bags of plantain chips (about)
1/4 cup coconut oil, plus additional as needed
1 lb chicken breast
2 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
Instructions
- 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.
Notes
I find that 10 ounces of ground plantain chips makes just enough coating, but don’t stress if your plantain chips come packaged differently and the amount is a little off.
I’m a big chicken eater – this looks yum!!!
I’m so glad to hear that! These are one of my favorite blog recipes 🙂