Gluten-Free Popcorn Chicken are crispy and crunchy tasty little bites. Indeed, these little bites are perfect for lunch, dinner, or even as an appetizer. All in all, they are a classic vintage kid favorite. Consequently, even the pickiest eater will love these. Needless to say, many public schools in the USA serve popcorn chicken in school lunches. In fact, this is a popular dish in many fast-food restaurants around the globe.
Gluten-Free Popcorn Chicken:
Indeed, it is my wish that you and your family enjoy this crispy crunchy bites. They are perfect with all sorts of dipping sauces. While my children are grown they still love to eat these tasty bites. Check out my recipes for Dairy-Fre Onion Dip and Dairy-Free Ranch Dip.
In hopes of uplifting your day, I am sharing a quote. “Being positive does not mean the negative things in life don’t exist. Being positive simply means overcoming the negativity you meet on your journey.” By Unknown.
I hope that this quote and my blog can not only help you with your recipe needs but that in some small way I can help bring positivity to your day.
*Notes: Nutritional Facts are based on 6 servings and on 4 tablespoons avocado oil. Listed below the photos.
Gluten-Free 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:
First, place into a gallon-sized plastic bag combine 3 tablespoons tapioca flour, cassava flour, salt, white pepper, garlic, and onion powder.
Second, seal the bag and shake it. Whisk together the eggs and water until combined. Finally, working in batches place a small amount of chicken into the eggs.
Next, slowly remove chicken so that the excess egg mixture falls off.
Place chicken into the gallon bag making sure to seal it. Seal bag. 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.
Lastly, 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, or Hickory BBQ Sauce. 
Gluten-Free Popcorn Chicken
Equipment
- Frying Pan
Ingredients
- 2 lbs diced chicken breast
- 3 tbsp tapioca flour
- 2/3 cup cassava flour
- 2 tsp salt
- 1 tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 whole eggs
- 5 tbsp of water
- 4 tbsp avocado oil, or olive oil or butter
Instructions
- First, into a gallon sized plastic bag combine tapioca flour, cassava flour, salt, white pepper, garlic, and onion powder.
- Second, seal and shake until the flour and spice mix are well combined.
- Next, crack eggs into a bowl and whisk until they are well beaten.
- Whisk together the eggs and water.
- Finally, 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.
- Next, 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.
- Lastly, fry chicken in batches until lightly browned.
- Remove chicken and allow it to cool.
- Serve with your choice of vegetables such as stir-fried cauliflower rice.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 453 | |
| % Daily Value * | |
| Total Fat 20 g | 31 % |
| Saturated Fat 4 g | 19 % |
| Monounsaturated Fat 7 g | |
| Polyunsaturated Fat 4 g | |
| Trans Fat 0 g | |
| Cholesterol 186 mg | 62 % |
| Sodium 1124 mg | 47 % |
| Potassium 418 mg | 12 % |
| Total Carbohydrate 17 g | 6 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 2 g | |
| Protein 48 g | 97 % |
| Vitamin A | 6 % |
| Vitamin C | 2 % |
| Calcium | 4 % |
| Iron | 18 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Homemade Ketchup
Amazing recipe, I am always looking for gluten-free recipes and this is great for my kids who love chicken. Thanks for sharing
Thanks so much for the comment. These are so good.
Will definitely try this recipe am sure kids will love this.
Nisha, kids definitely enjoy this recipe.
Thanks for sharing.