Popcorn Chicken

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I don’t know why I along with many others thought that eating grain free and refined sugar free meant give up flavorsome and appetizing food. I have always been all about how food looks and tastes. There are many fails. Not every recipe that I think of is a winner. Many times my family likes a recipe and I don’t feel it’s up to par. It may take several tries before getting it up to what I feel is a hit.

I use cassava flour and tapioca flour in this recipe. I can get both at local grocery stores but have found it is cheaper on Amazon. But be careful if you purchase these two as the packaging looks the same. They are not interchangeable. Cassava flour is from the Cassava root. Tapioca is the starch from that root. I think of them this way: Cassava flour is my substitute for wheat flour. Tapioca flour is my substitute for cornstarch and reacts the same way. In my opinion, tapioca is gummy in texture. If you can’t handle cassava take a look at Tigernut flour.

Popcorn Chicken is a popular dish at several fast food restaurants. Since I can’t eat at any of these establishments I have to recreate my own recipe and sauces for it as well. This chicken is crispy and tasty. This chicken is full of flavor and you can eat by itself or with veggies. Use in my Asian Citrus Chicken.

*Notes: Nutritional Facts are based on 6 servings and on 4 tablespoons avocado oil. Listed below the photos.

Popcorn Chicken

Ingredients:

2 lbs diced chicken breast

3 tablespoons tapioca flour

2/3 cup cassava flour

2 teaspoons salt

1 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 eggs

5 tablespoons of water

2 -4 tablespoons avocado oil

Directions:

In a gallon sized plastic bag combine 3 tablespoons tapioca flour, cassava flour, salt, white pepper, garlic, and onion powder. Seal and shake until the flour and spice mix are well combined. Crack eggs into a bowl and whisk until they are well beaten. Whisk together the eggs and water. Working in batches take a small amount of chicken and place in the eggs. Stir them around so that they are covered on all sides. Slowly remove chicken so that the excess egg mixture falls off. Place chicken into the gallon bag making sure to seal it. After it is sealed shake the bag so that all the sides of the chicken are dusted with flour. Remove chicken making sure to shake off the excess flour. Repeat until all the chicken has been dipped in the egg mixture and dusted with flour. If you want to double dip in egg and flour then just double the recipe for the flour, spices, eggs, and water.

Once all the chicken is dusted with flour fry chicken in a pan or a wok. Fry chicken in batches until lightly browned. Remove chicken and allow to cool. Serve with your choice of vegetables such as stir-fried cauliflower rice. Try with Mustard and Orange Horsey Sauce, Keto French Onion dip, Homemade Ketchup, Hickory BBQ Sauce, or Maple Mustard, or Keto BBQ sauce.