Keto popcorn chicken is a delicious and easy-to-make snack that is perfect for those following a low-carb, high-fat diet. This recipe uses almond flour and a blend of herbs and spices to create a crispy coating for juicy chunks of chicken.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
ONE cup almond flour
ONE tsp. garlic powder
1 tsp. paprika
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp black pepper
TWO eggs
TWO tbsp. heavy cream
Avocado oil or coconut oil, for frying
Instructions:
I took a shallow bowl and mixed together the black pepper, garlic powder, thyme, paprika, basil, salt, and almond flour.
Then I took another shallow bowl and beat the heavy cream and together eggs.
I dipped each chicken piece into the egg mixture, then coat in the almond flour mixture.
Then I heated enough oil in a large frying pan over medium-high heat to cover the bottom of the pan.
I fried the chicken pieces working in batches for 3-4 minutes on each side or until they became golden brown and cooked through.
You may drain the chicken on paper towels.
Serve hot.
Nutrition facts:
Calories: 408
Total fat: 28g
Saturated fat: 5g
Cholesterol: 206mg
Sodium: 502mg
Total carbohydrates: 6g
Dietary fiber: 3g
Sugars: 1g
Protein: 33g
Servings:
This recipe makes 4 servings. Serving size: 1/4 of the recipe