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Popcorn Chicken

Giving the colonel a run for his money on taste here, but using FAAAAARRR better ingredients.


  • 500g chicken breast, cut into bite-size pieces

  • 1 egg, whisked

  • ¼ cup plus up to 2 tablespoons more of avocado oil

  • 1/2 cup almond flour

  • 1/2 cup tapioca flour

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon cracked black pepper

  • 1/2 teaspoon oregano

  • 1/2 teaspoon basil

  • 1/2 teaspoon thyme

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • To serve: Tomato sauce


  1. In a large bowl, combine the almond flour, tapioca flour, sea salt, pepper, paprika, oregano, thyme, basil, garlic powder, and onion powder

  2. In a small bowl, whisk the egg

  3. Dredge the chicken bites in the egg, allow any excess to drip off, then coat completely in the dry mixture. It's important to let the excess egg drip off before putting into the dry mixture

  4. Heat up a heavy skillet over medium-high heat and add the avocado oil

  5. Once the pan is hot, cook the chicken in batches – stirring and browning on each side until golden brown and crisp

  6. Add more avocado oil if necessary, and adjust heat up or down for even browning, repeating until all chicken bites are cooked

  7. Serve alongside some sauce!

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