Finally! Paleo Popcorn Chicken that is grain free, dairy free, and delicious all at the same time! And, while it does take some time to shallow fry, it is a pretty simple recipe that freezes beautifully!
I recently began working 20 hours a week at a wonderful ministry called Joni and Friends. We serve people who have been affected by disabilities by training churches, holding family retreats, and marriage getaways among other things. I’m thankful to be able to be used in this ministry!
With this new adventure comes a tighter schedule and less time at home, which means, better planning in the meal prep and grocery shopping area is needed. We eat mostly grain free, soy free, and dairy free so I cook most of our food from scratch as well. So, in order to keep that up, I have to have some make ahead meals in my freezer and this is one that fits that bill.
Here is what I did:
Paleo Popcorn Chicken
Ingredients
4 Boneless Skinless Chicken Breasts, cut into 1” chunks
1 teaspoon Salt
1 teaspoon Pepper
1 cup Garbanzo Bean Flour
2 eggs
1 ¼ cups Sparkling Water
2 teaspoons Salt
½ cup Arrowroot Starch
1 teaspoon Dry Mustard
1 teaspoon Garlic Powder
4 cups oil (I used melted palm shortening)
Instructions
- Heat oil to 350 degrees.
- Cut chicken breasts into 1” pieces and sprinkle with salt and pepper.
- Set aside
- Place garbanzo bean flour, 2 teaspoons salt, arrowroot powder, dry mustard and garlic powder in a bowl and combine.
- Add eggs and sparkling water and stir until combined. Should be thick but not pasty. If it is pasty, add a little more sparkling water.
- Dip chicken into batter in batches and cover each piece with batter.
- Place 10 or so pieces of battered popcorn chicken into hot oil.
- Cook for 1½ minutes on the first side and another minute on the second side.
- Remove from oil and place on a cooling rack over a baking sheet
- Sprinkle with additional salt to taste
- Serve!
**These become crispy again when reheated in a skillet with a little oil, or in an air fryer.
Try this recipe, you will be so glad you did! Your kids…well really your whole family will thank you! Any, you will thank yourself if you make extra and pop them in the freezer for a future busy day!
Blessings,
*This recipe is inspired by the Chicken Nuggets in Danielle Walker’s Eat what you Love Cookbook
