Not only is this Keto Popcorn Chicken low in carbs, but it is also gluten free, making it the perfect healthy treat while still feeling indulgent.
Are the best popcorn chicken recipes made with popcorn?
No, in fact, popcorn chicken doesn’t contain popcorn at all. It got its name because the breaded chicken pieces are bite sized like popcorn. Most fast food pop corn chicken is full of gluten and is cooked in unhealthy oils in a deep frier. But this keto popcorn chicken variation is not only low carb, but it is also gluten free. The keto breading in this recipe is also nut free. It gets its crunchy texture and golden brown color by using a mixture of coconut flour and crushed pork rinds.
What should I serve this low carb popcorn chicken with?
- Avocado Ranch Dressing
- Keto Barbecue Sauce
- Creamy Chive Blue Cheese Dressing
- Bacon Ranch Dressing
- Keto Honey Mustard Dressing
- Keto Russian Dressing
In addition to this keto popcorn chicken, check out some of my other favorite keto appetizer recipes:
- Keto Buffalo Chicken Jalapeno Poppers
- How to Build an Epic Keto Charcuterie Board
- Parmesan, Chive, and Garlic Keto Crackers
- Keto Chicken Parmesan Dip
- Keto Sausage Balls
- Keto Crispy Baked Garlic Parmesan Wings
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Please plan ahead for this recipe to accommodate for the 24 hours of refrigeration time.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- ¼ cup coconut flour
- 1/4 teaspoon sea salt (this is my favorite salt brand)
- 1/8 teaspoon ground black pepper
- 1 large egg
- 2 cups crushed pork rinds (get them here)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder ( I use this brand of spices)
- ½ teaspoon smoked paprika
The day before:
- Put the cut up chicken in a bowl, pour the buttermilk over it, cover and refrigerate for 24 hours.
The next day:
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Set up three shallow bowls. In the first bowl, combine the coconut flour, salt, and pepper. Crack the egg into the second bowl and fork whisk. In the third bowl, mix together the pork rinds, garlic powder, onion powder, and paprika.
- Follow this three step process with each piece of chicken: Dredge in coconut flour, coat in egg wash, and then coat in the pork rind breading. Line each breaded piece in a single layer across the prepared baking sheet.
- Baking for 20 minutes, checking often, or until golden brown and crispy
Net Carbs Per Serving: 4.6g
- Calories: 466
- Fat: 13g
- Carbohydrates: 6.1g
- Fiber: 1.5g
- Protein: 63g
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. Naomi loves nothing more than to take old-school favourites and give them a healthy twist. “There is nothing more fun than creating an amazing dish and then being able to style and photograph it to share with the world” She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.