Keto Crunchy Popcorn Chicken with Spicy Chipotle Aioli

Keto Crunchy Popcorn Chicken with Spicy Chipotle Aioli

Crunchy Popcorn Chicken with Spicy Chipotle Aioli

Keto friendly.
No ratings yet
Course Appetizer
Servings 6 people


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 Almond Flour
  • 1/2 cup almond slivers
  • 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 chipotle powder


  • Preheat oven to 425°F. Place a wire cooling rack over a baking sheet.
  • Season the chicken with chili powder and place in a large bowl. Pour the buttermilk over the chicken, cover the bowl, and marinate in the fridge for 2 hours.
  • To prepare the breading, combine the spelt cereal, almond flour, and almonds in a food processor. Pulse until you get a coarse meal with some larger flakes of cereal. Place in a bowl.
  • Remove the chicken from the marinade, and press each piece into the breading on all sides. Place on the rack and spray with oil.
  • Bake for 15 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F. Remove from the oven and season the chicken with salt and pepper while it's still hot.
  • To make the aioli, in a medium bowl, combine mayonnaise, lemon juice, tomato paste, salt, garlic powder, and paprika. Stir to combine.
Keyword appetizer, chicken, keto
Tried this recipe?Let us know how it was!

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes