Paleo Popcorn Chicken

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Author: Alexa

Ingredients

Scale

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.

Find it online: https://girlinhealing.com/paleo-popcorn-chicken/