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Crispy Keto Popcorn Chicken
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Crispy Keto Popcorn Chicken

This Crispy Keto Popcorn Chicken delivers bite-sized pieces with a crunchy, low-carb coating and juicy centers.
Course Mains
Cuisine American
Keyword Chicken
Dietary Preference Gluten-Free, High-Protein, Low-Carb
Cooking time Over 1 Hour
Main Ingredient Chicken
Skill Level Intermediate
Marinating time 1 day
Total Time 1 day 35 minutes
Servings 4 people
Calories 459 kcal

Ingredients

  • 1 pound chicken breasts skinless, boneless
  • 1 cup heavy cream
  • ¼ cup coconut flour
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • 1 egg large
  • 2 cups pork rinds crushed
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika

Instructions

  • Cut 1 pound chicken breasts into bite-sized pieces and place in bowl.
    1 pound chicken breasts, 1 cup heavy cream
  • Pour 1 cup heavy cream over chicken, ensuring it’s fully submerged. Cover and refrigerate for 24 hours.
  • When ready to cook, preheat oven to 425 degrees F / 220 degrees C. Line baking sheet with parchment paper or silicone baking mat.
  • Set up three shallow bowls. In first bowl, combine ¼ cup coconut flour, ¼ teaspoon sea salt, and ⅛ teaspoon ground black pepper. Crack 1 egg into second bowl and whisk it with fork. Mix 2 cups pork rinds, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika in third bowl.
    ¼ teaspoon sea salt, ⅛ teaspoon ground black pepper, 1 egg, 2 cups pork rinds, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
  • Dredge each piece of chicken in coconut flour mixture, then dip into egg wash, and finally coat with pork rind mixture.
  • Place breaded chicken on single layer on prepared baking sheet.
  • Bake for 20 minutes, checking often, until golden brown and crispy.
  • Serve hot with your preferred dipping sauce and side dishes. Enjoy!

Notes

  • Use crushed nuts or almond flour as substitutes for the keto breading.
  • Make keto chicken nuggets by adjusting the breading to a thinner batter, and fry them in avocado or coconut oil until crispy.
  • Let the chicken marinate in heavy cream for at least 24 hours for maximum tenderness and flavor.
  • Use chicken thighs instead of breasts if you prefer crispy chicken with a higher fat content.  
  • Sprinkle the baked chicken with Parmesan cheese for a savory twist. 

Nutrition

Calories: 459kcal | Fat: 31g | Protein: 37g