Name: Paleo Popcorn Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Paleo
Ingredients: 1 lbs chicken breast, diced into cubes; 1 bag plantain chips; 2 Tbsp tapioca starch or arrowroot starch; Salt and spices to taste (such as paprika, garlic powder, black pepper); 2 eggs

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Introduction

Paleo Popcorn Chicken is a crunchy, flavorful twist on a classic favorite, perfect for a quick and healthy snack or meal. This recipe uses plantain chips as a crispy coating, making it grain-free and ideal for paleo diets. Ready in just 30 minutes, it’s a delicious way to satisfy your craving for crispy chicken.

The image shows a white ribbed bowl filled with several pieces of golden yellow crunchy-coated fried chicken. The coating looks rough and crumbly with visible small chunks, giving a crispy texture. The chicken pieces are piled unevenly inside the bowl with one piece leaning out more prominently. Around the bowl on a wooden surface, there are some scattered yellowish, thin, chip-like pieces. The background includes part of a white marbled cloth with dark stripes and a glimpse of another white plate with more food, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast, diced
1 bag plantain chips
2 Tbsp tapioca or arrowroot starch
2 eggs
Salt and spices to taste

Instructions

Step 1: Dice the chicken breast into bite-sized cubes.
Step 2: Blitz the plantain chips, starch, and your chosen spices together in a food processor until the chips are finely crushed into crumbs. If you don’t have a processor, place chips in a bag and crush with a rolling pin. Transfer this mixture into a large bowl.
Step 3: Whisk the eggs in a small bowl until well combined.
Step 4: Prepare your station by lining up the egg bowl, the chip crumb mixture, and your air fryer basket.
Step 5: Dip each chicken cube into the whisked eggs, then coat thoroughly in the chip crumb mixture. Arrange the coated chicken pieces in a single layer in the air fryer basket. You may need to cook in batches to avoid overcrowding.
Step 6: Air fry the chicken at 350°F (175°C) for 7–10 minutes, or until the chicken is cooked through and the coating is crispy.
Step 7: Serve immediately and enjoy your crunchy Paleo Popcorn Chicken!

Tips & Variations

For extra flavor, add smoked paprika, garlic powder, or cayenne to the chip mixture before coating the chicken.
If you can’t find plantain chips, cassava chips or pork rinds make good paleo-friendly alternatives.
Use arrowroot starch if tapioca isn’t available; both work well as binding agents.
To make this recipe egg-free, try a flax egg substitute, though the coating may hold a bit differently.

Storage

Store any leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the pieces back in the air fryer for 3–5 minutes at 350°F to restore their crispiness. Avoid microwaving to keep them crunchy.

How to Serve

The image shows a white, ribbed bowl filled with crispy, golden-brown fried chicken pieces coated in a crunchy breading that looks textured with small yellow and light tan flakes. There are about five chicken pieces layered loosely inside the bowl, all showing uneven, rough surfaces from the crunchy crust. The bowl sits on a white marbled surface, and in the foreground, there are a few scattered yellow plantain chips with a slightly crispy texture. In the background, a blurred white plate with more food is partially visible along with a striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the popcorn chicken instead of air frying?

Yes, you can bake the coated chicken pieces on a lined baking sheet at 400°F for 15–20 minutes, turning halfway through, until cooked and crispy.

What spices work best with this recipe?

Classic options include garlic powder, onion powder, smoked paprika, black pepper, and a pinch of cayenne for heat. Feel free to customize based on your taste preferences.