Paleo Popcorn Chicken

1. 1

   Grind the plantain chips in a food processor or blender until they become like coarse bread crumbs. Add to a medium-sized bowl.

2. 2

   Prepare the other two bowls for dredging. In a second medium-sized bowl, combine the egg and coconut milk. In the third bowl, add the tapioca flour.

3. 3

   Set a large frying pan on medium-high heat and add the 1/4 cup of coconut oil. Keep the oil nearby and add more by the tablespoon as you cook in batches.

4. 4

   Cut the chicken breast into small chunks. Season with the sea salt, onion powder, garlic powder and paprika.

5. 5

   In batches, dredge in the tapioca flour, then egg and milk mixture, then coat in the plantain chips. Shake off excess flour and egg/milk before dredging in the next step.

6. 6

   Once the pan is hot, fry in batches. Flip the chicken pieces after 5 minutes and cook for another 5 minutes on the other side. Place on a paper towel lined dish to drain the excess oil.

* Per serving · 4 servings · Values may vary.