Delicious bite sized chicken pieces coated in a coconut crumb, baked not fried. Gluten free, dairy free and egg free with a nut free option.
This recipe for Paleo Popcorn Chicken is such a fun way to serve protein and another the kids will love. Great for snacks or lunch boxes.
You’ll find more fun and healthy family-friendly recipes like this one in my recipe e-book.
- Chicken is a great protein source rich in iron and other minerals necessary for growth.
- Chicken provides a broad nutrient support with all B vitamins, potassium, calcium and zinc.
This recipe is gluten free, dairy free, egg free and soy free.
Paleo Popcorn Chicken
- 500 g Free Range Chicken Mince
- 1 small Carrot, finely grated
- 1 1/2 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Ground Paprika
- Pinch Salt and Pepper
- 3/4 cup unsweetened Shredded Coconut(Organic)
- 1/2 cup Almond Meal
- Olive Oil spray
- Pre-heat fan-forced oven to 180°C.
- In a mixing bowl combine chicken mince, carrot, garlic powder, oregano, onion powder, paprika, salt and pepper.
- Using clean hands roll heaped teaspoon portions of mixture into bite sized balls. Set aside.
- In a small mixing bowl combine shredded coconut and almond meal.
- Roll each chicken ball in coconut/almond mixture to coat evenly. Place popcorn chicken on a lined baking tray.
- Lightly spray popcorn chicken with olive oil. Bake in oven for 8 -10 minutes or until chicken is cooked through. Check half way and move popcorn chicken around if needed.
- Serve hot as is or with our baked sweet potato chips and sugar free tomato sauce.
- Serve as your protein source for your main meal or even for a fun savoury snack.
- This recipe goes perfectly with a side of Baked Sweet Potato Chips + Sugar Free Tomato Sauce.
- Add dried herbs of choice for a boost of savoury flavour.
- You can also pan fry popcorn chicken in olive oil over medium heat, agitating frequently until cooked through.
- This recipe works best using premium chicken mince; avoid using lean mince.
- Omit onion and garlic powder and substitute with 2 teaspoons dried herbs of choice (such as oregano, rosemary, tarragon or parsley).
- Almonds are generally tolerated up to 10 per serve and coconut up to 1/4 cup per serve, reduce your amount of coating to suit
- For a nut free version simply omit almond meal and add additional coconut for coating.