Low-Carb Keto Crispy Popcorn Chicken

I actually made this recipe a few weeks ago, back when I was on my salad kick. I thought I had forgotten to take any pictures, but it turns out Alex had me covered! I’ve since moved away from making really intense low-carb meals (and transitioned to a lazy keto approach) but this was one of my more exciting achievements while deep into the diet. These popcorn chicken bites are great as a standalone snack or as part of a meal!

This meal comes out to about 2 carbs per popcorn chicken piece, so 12 carbs per serving of 6 popcorn chicken “nuggets”. 

This recipe makes 24 pieces, depending on the size of your chicken breasts.

Ingredients:

• 2 large chicken breasts
• 3 eggs
• ¼ cup heavy cream
• 2 cups sieved (or super fine) almond flour
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cayenne pepper (optional)
• 1 – 2 ½ cups avocado or coconut oil, depending on pan size

Directions:

1. Slice chicken into bite-sized pieces, about 1 – 1 ½ inch chunks.
2. In a large bowl, mix eggs and heavy cream. Stir until completely combined.
3. Add chicken to the cream/egg marinade and mix until each piece is completely covered. Set aside in the fridge for 1 hour or up to overnight.
4.  When your chicken is done marinating, add flour, paprika, garlic, salt, black pepper, and cayenne pepper (optional). Mix lightly to combine.
5. In a large stainless steel skillet pan, heat enough oil to cover the bottom of the pan to about an inch. 
6. When your oil is hot, transfer each individual piece of chicken from the marinade to the dry ingredient mixture (this is called “dredging”, I believe), making sure it is completely covered. Shake off any excess flour and carefully place into the oil. Repeat until your pan is full.
7. Cook each piece of chicken 2-3 minutes on each side, for a total of 5-6 minutes depending on the size of your chicken. Carefully remove from the hot oil and place on a wire rack or a plate lined with paper towels to soak up any excess oil. Repeat until you’ve cooked all of your chicken in batches. 
8. Serve with your favorite dipping sauce or as protein for a salad!

This recipe keeps for three days in the refrigerator, and reheats well in the microwave or broiler. 

Print Recipe

Low-Carb Keto Crispy Popcorn Chicken

Course: Snack

Cuisine: American

Servings: 24 nuggets

Ingredients

• 2 chicken breasts large
• 3 eggs
• ¼ cup heavy cream
• 2 cups almond flour sieved or super fine
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cayenne pepper optional
• 1 – 2 ½ cups avocado or coconut oil depending on pan size

Instructions

• Slice chicken into bite-sized pieces, about 1 – 1 ½ inch chunks.
• In a large bowl, mix eggs and heavy cream. Stir until completely combined.
• Add chicken to the cream/egg marinade and mix until each piece is completely covered. Set aside in the fridge for 1 hour or up to overnight.
• When your chicken is done marinating, add flour, paprika, garlic, salt, black pepper, and cayenne pepper (optional). Mix lightly to combine.
• In a large stainless steel skillet pan, heat enough oil to cover the bottom of the pan to about an inch.
• When your oil is hot, transfer each individual piece of chicken from the marinade to the dry ingredient mixture (this is called “dredging”, I believe), making sure it is completely covered. Shake off any excess flour and carefully place into the oil. Repeat until your pan is full.
• Cook each piece of chicken 2-3 minutes on each side, for a total of 5-6 minutes depending on the size of your chicken. Carefully remove from the hot oil and place on a wire rack or a plate lined with paper towels to soak up any excess oil. Repeat until you’ve cooked all of your chicken in batches.
• Serve with your favorite dipping sauce or as protein for a salad!