HOW TO MAKE KETO POPCORN CHICKEN

Photo from allchickenrecipes.com

This ultra-crispy oven-baked chicken recipe starts and ends with a unique keto breaded crust. We combine almond flour, chopped almonds, and flaky spelt grain to make a distinctive crunchy combination that adheres well to little pieces of chicken. While corn flakes are used in many traditional crunchy chicken recipes, spelt flakes are lower in carbohydrates and have a toasted, nutty flavor.

For the full delicious experience, serve these bite-sized nuggets with a spicy chipotle aioli (and to get more fat).

INGREDIENTS

To make the popcorn chicken:

1 pound boneless, skinless chicken breasts, diced into 1 1/2-inch cubes

1 teaspoon chili powder

1 and 1/2 cup buttermilk

4 cups Organic Spelt Flakes from Arrowhead Mills

1/2 cup Almond Flour

1/2 cup of almond silvers

Olive oil spray

black pepper, freshly ground

Salt

To make the chipotle aioli:

a half cup mayonnaise

1/2 lemon juice

1 teaspoon tomato paste

1/8 teaspoon salt

1/8 teaspoon garlic powder

1/4 teaspoon chipotle powder

KETO POPCORN RECIPE

1. Heat the oven to 425°F. Place a baking sheet on top of a wire cooling rack.

2. Place the chicken in a large mixing basin and season with chili powder. Pour the buttermilk over the chicken, cover, and place in the refrigerator for 2 hours to marinate.

3. In a food processor, combine the spelt cereal, almond flour, and almonds to make the breading. Pulse till you have a coarse meal with some bigger cereal flakes. Place in a mixing bowl.

4. Remove the chicken from the marinade and coat all sides with the breading. Spray with oil and place on the rack.

5. Bake for 15 minutes, or until the chicken is golden brown and an internal temperature of 165°F is reached. Remove the chicken from the oven and season with salt and pepper while it is still hot.

6. To create the aioli, combine mayonnaise, lemon juice, tomato paste, salt, garlic powder, and paprika in a medium mixing bowl. To blend, stir everything together.