Keto Crispy Popcorn Chicken

This keto popcorn chicken recipe can be prepared for a main dish or comes in handy as a after school lunch for the kids.

This keto popcorn chicken recipe is super easy to make, acrispy but tender, and can be frozen to be eaten at a later time. Check out the recipe below.

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INGREDIENTS

FOR THE MARINADE

• 500 g deboned chicken thighs or chicken breast, diced into bite sized pieces

• 1/2 cup sour cream or full-fat coconut cream

• 1 tablespoon white wine vinegar

• 1 teaspoon poultry seasoning

• 2 cloves garlic ran through a press

• 1/4 teaspoon ground black pepper

kosher salt to taste

FOR THE COATING

• 1/2-1 cup almond flour as needed

• 1 egg lightly beaten

• 1 tablespoon sour cream

• 90 g pork rinds crushed*

• 25 g Parmesan cheese finely grated

• 1 1/2 teaspoons paprika

• 1 teaspoon oregano

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon ground black pepper

• pinch cayenne pepper

sea salt to taste

Photo From @Dianneeatslowcarb

INSTRUCTIONS

1. Rinse and pat dry your chicken pieces. Set aside.

2. In a large bowl suitable for marinating, mix together the sour cream, vinegar, poultry seasoning, garlic, freshly ground black pepper and season to taste. Add in the chicken, cover with cling film and marinate in the fridge for at least two hours (though preferably overnight!).

3. Preheat oven to 425°F/220°C. Line a rimmed baking tray with parchment paper or a baking mat.

4. You will need three bowls for the three coatings. In bowl 1, place your almond flour (or more crushed pork rinds). In bowl 2, whisk your egg with sour cream. And in bowl 3, mix thoroughly together the crushed pork rinds, Parmesan cheese, paprika, oregano, garlic powder, onion powder, freshly ground black pepper, cayenne and season to taste with salt (will vary quite a bit depending on the saltiness of your pork rinds).

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5. Dip your chicken pieces one at a time in the almond flour, followed by the egg, followed by the pork rinds mixture. Place in the prepared baking tray.

6. Roast your chicken for 20-15 minutes until fully cooked (i.e. no longer pink and the juices run clear).  Serve right away (though they’re also surprisingly good cold too!).

7. Store in the fridge for 3 days or in the freezer for up to three months (they reheat great!).

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