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.
Is popcorn chicken actually 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 popcorn 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
More 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
Keto Popcorn Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Please plan ahead for this recipe to accommodate for the 24 hours of refrigeration time.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk or heavy cream
- ¼ cup coconut flour
- ¼ teaspoon sea salt (this is my favorite salt brand)
- ⅛ teaspoon ground black pepper
- 1 large egg
- 2 cups crushed pork rinds (get them here) or Nut Free Keto Breading
- 1 teaspoon onion powder
- ½ teaspoon garlic powder ( I use this brand of spices)
- ½ teaspoon smoked paprika
Instructions
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
Notes
Net Carbs Per Serving: 4.6g
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 466
- Fat: 13g
- Carbohydrates: 6.1g
- Fiber: 1.5g
- Protein: 63g
Tracy says
I’ am soooo going to try these in my air fryer.! They look fabulous!
Paulette says
This was perfect— crunchy outside, tender inside. I used chicken thighs. And I needed about two and a half eggs. Served with mashed cauliflower. Thanh’s for a great recipe!
★★★★★
Aileen says
I made this last night and it was glorious.. I was worried at first that the pork rinds would "overcook" in the oven before the meat did, but after careful watching, it didn't. My oven runs a little hot, so 20 minutes would've been too long, I took them out at about 16 minutes, and they were perfectly crispy. I did not flip them either. After taking them out of the oven, I waited 5 minutes and took them off the parchment paper and put them onto a cooling rack. I only had boneless, skinless chicken thigh on hand and it was fine. Also, I'm not a fan of coconut flour so I substituted for the exact same amount of almond flour (or almond meal - keto approved). DO NOT SKIP marinating your chicken overnight in the buttermilk.. the chicken came out so tender and juicy, it was melt in your mouth - coupled with the crunch from the pork rinds - A HEAVENLY COMBINATION! It did take some time to prepare all the pieces of chicken, but as a previous reviewer mentioned - well worth it (I did not use the bag method, opted for the 3 shallow bowls). Will definitely be making again.
★★★★★
Marla says
A little time consuming but well worth the effort,
★★★★★
Teresa says
Have made these twice now- delicious! Second batch prep was less messy as I used plastic bags and the good old “”shake and bake” method for coating.
Nita says
Is there a keto replacement for buttermilk!? Maybe adding lemon juice or vinegar to heavy cream or almond milk! These sound so goo!
Gretchen says
Do you think you can do the same process and put them in a deep fryer? Or do you think the breading will come off?
Amie says
Looks great, can’t wait to try. Also going to try seasoning the coconut flour for added flavor. Thanks!
Ashley says
Is there something else that can be used in place of the pork rinds?
Jan says
I'd love to know a substitute for pork rinds too. I don't like the taste of pork rinds so I skip recipes that require them.....but if I could find a sub, there are a lot of great sounding recipes that I would try!
Marlene says
Is there something else to use besides buttermilk to soak chicken in overnight? Non dairy. Do you think coconut milk would work? I use coconut milk instead of heavy cream in other recipes, because it’s non dairy. So I was wondering if it could be used in your recipe for popcorn chicken. Just starting my new lifestyle, and am enjoying a lot of your recipes.
gezilecek yerler says
I want to try this one too. Thank you so much.
★★★★★