Description
Popcorn chicken with a makeover! This recipe is much healthier than any classic versions and omits several allergens: grains, gluten, dairy, and nuts.
Ingredients
- 10 ounces, weight Plantain Chips
- 1 Egg
- ½ cups Coconut Milk
- ¾ cups Tapioca Flour
- ¼ cups Coconut Oil, Plus More As Needed
- 1 pound Chicken Breast
- 2 teaspoons Sea Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
Preparation
Grind plantain chips in a food processor or blender until they become like coarse bread crumbs. Add to a medium-sized bowl.
In a second medium-sized bowl, combine egg and coconut milk. In a third bowl, add tapioca flour.
Set a large frying pan on medium-high heat and add coconut oil. Keep the oil nearby and add more by the tablespoon as you cook in batches.
Cut chicken breast into small chunks. Season with sea salt, onion powder, garlic powder and paprika.
In batches, dredge chicken in the tapioca flour, then egg and milk mixture, then coat in the plantain chips. Shake off excess flour and egg/milk before dredging in the next step.
Once pan is hot, fry in batches. Flip the chicken pieces after 5 minutes and cook for another 5 minutes on the other side. Place on a paper-towel-lined dish to drain the excess oil.
