Keto Popcorn Chicken 🍿
Enjoy a crispy, low-carb take on a classic snack with this delicious Keto Popcorn Chicken recipe. Perfect for a healthy meal or appetizer!
Equipment
- Mixing Cup
- Mixing Bowl
- Skillet
- Paper Towels
- Spider Strainer
Ingredients
- 1.5 pounds chicken breast
- 1 cup pork panko
- 1 cup almond flour
- 0.5 cup finely grated parmesan cheese
- 0.5 cup heavy cream
- 0.5 cup water
- 1 tablespoon lemon juice
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic salt
- 0.25 teaspoon ground black pepper
- Oil for frying (like avocado or light olive oil)
Instructions
- Prep the Marinade: In a mixing cup, whisk together the heavy cream, water, and lemon juice. Let this mixture sit at room temperature for a few minutes while you prepare your chicken.
- Cut the Chicken: Slice your chicken breast into small, bite-sized "popcorn" pieces, aiming for a consistent size slightly smaller than traditional nuggets for even cooking. Place them into a mixing bowl.
- Marinate for Flavor: Pour the prepared cream mixture over the chicken pieces and mix well to ensure every piece is coated. Cover and refrigerate for 2-4 hours; this helps tenderize the chicken and infuse flavor.
- Create the Crispy Breading: In a separate, shallow bowl, combine the pork panko, almond flour, finely grated parmesan cheese, garlic salt, smoked paprika, and ground black pepper. Whisk everything together until it's evenly mixed.
- Coat the Chicken: Take a few marinated chicken pieces at a time and gently pat off any excess liquid with a paper towel. Then, drop them into the breading mixture. Lightly toss them with a fork to achieve a thin, even coating. This little trick helps the breading stick beautifully during frying.
- Heat Your Frying Oil: Heat about an inch of your chosen oil (avocado or light olive oil works great for a clean, crisp fry) in a skillet over medium-high heat. To test if it's hot enough, dip the handle of a wooden spoon into the oil; if small bubbles form around it, the oil is ready.
- Fry to Golden Perfection: Carefully lower the breaded chicken pieces into the hot oil using a spider strainer or tongs. Make sure not to overcrowd the skillet, as this can lower the oil temperature and make the chicken greasy. Fry in small batches for just a few minutes per side until each piece is golden brown and delightfully crispy.
- Drain and Serve: Once cooked, use a slotted spoon to remove the chicken and place it on a plate lined with paper towels to drain any extra oil. Serve immediately while warm, either on its own or with your favorite healthy dipping sauce! For an extra burst of flavor, sprinkle with a pinch of salt or fresh parmesan right after frying.
Notes
Nutrition Information per serving:
- Calories: 614
- Total Carbs: 4g (Net Carbs: 2g)
- Fats: 19g
- Protein: 68g
