Crunchy Keto Popcorn Chicken with Spicy Chipotle Aioli — Eat This Not That
If you’re over the soggy breaded coating and greasy residue, try this ultra crunchy, oven-baked keto popcorn chicken with spicy aioli dipping sauce.
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Cooking tools:
- Food processor
- Instant-read thermometer
- Cooling rack
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- For the popcorn chicken: 1 lb boneless skinless chicken breasts
- cut into 1 1/2-inch cubes
- 1 tsp chili powder
- 1 1/2 cups buttermilk
- 4 cups Arrowhead Mills Organic Spelt Flakes cereal
- 1/2 cup Bob's Red Mill Almond Flour
- 1/2 cup almond slivers
- Chosen Foods olive oil spray
- Freshly ground black pepper
- Salt
- For the chipotle aioli: 1/2 cup mayonnaise
- Juice of 1/2 lemon
- 1 tsp tomato paste
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1/4 tsp smoked paprika
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