Keto Popcorn Chicken with Coconut Flour

These crispy Keto Popcorn Chicken bites are a delightful low-carb snack or meal option that satisfies your cravings without the guilt. Coated in coconut flour and seasoned to perfection, these bite-sized pieces are perfect for dipping or enjoying on their own.

Course Snacks

Cuisine American

Keyword coconut flour chicken, Keto popcorn chicken, keto snacks, low carb chicken bites

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 350kcal

Equipment

Large skillet or frying pan
2 mixing bowls
Whisk
Plate for draining

Ingredients

1 lb boneless, skinless chicken breast cut into bite-sized pieces
½ cup coconut flour
2 large eggs
½ cup unsweetened almond milk
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper optional, for heat
¼ cup olive oil or avocado oil for frying

Instructions

Start by cutting the boneless, skinless chicken breasts into bite-sized pieces. Make sure they are uniform in size for even cooking.
In one bowl, combine the coconut flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). In a separate bowl, whisk together the eggs and almond milk until well combined.
Dip each piece of chicken first into the egg mixture, allowing any excess to drip off. Then, coat the chicken in the coconut flour mixture, pressing lightly to ensure an even coating. Set aside on a plate.
In a large skillet or frying pan, heat the olive oil over medium-high heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.
Once the oil is hot, carefully add the coated chicken pieces in batches. Do not overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Once cooked, transfer the popcorn chicken to a plate lined with paper towels to absorb excess oil.
Serve warm with your favorite low-carb dipping sauce, such as ranch or sugar-free ketchup.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture. For a healthier version, consider baking the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Nutrition