Grain-Free Popcorn Chicken

Paleo | Whole30 | Gluten-Free | Dairy-Free

Children of the last couple of decades have grown up on processed chicken cut into nuggets, tenders, strips, and, oddly enough, dinosaur shapes. They’re ubiquitous—a staple on every children’s menu across the country—and they deserve a healthy update. This recipe is grain-free, fried in coconut oil, and something you can feel good about giving your kids. The results are so dang tasty, though, that you might not even want to share. That’s okay—I won’t judge.

Serves 4

• 1½ pounds boneless, skin-on chicken breasts, cut into 1-inch pieces
• 2½ teaspoons salt, plus more for sprinkling
• 1½ cups almond flour
• ¼ cup plus 2 tablespoons tapioca flour
• ½ teaspoon smoked paprika
• 3 large eggs, beaten
• 1 cup coconut oil
• Dairy-Free Magic Ranch, hot sauce, or Dijon mustard, for serving

Season the chicken with 1½ teaspoons of the salt and set aside.

In a large bowl, combine the almond flour, tapioca flour, remaining 1 teaspoon salt, and the paprika. Pour the beaten eggs into a shallow bowl.

Dip the chicken in the egg, letting the excess drip off, then roll in the flour mixture to coat. Set aside.

In a large skillet or Dutch oven over medium heat, melt the coconut oil. Working in batches, fry the chicken until the crust is a light golden brown and the meat is cooked through, 2 minutes per side. Once cooked, place the chicken onto a paper towel–lined plate and sprinkle lightly with additional salt.

Serve with ranch, hot sauce, or mustard for dipping.