Keto Crunchy Popcorn Chicken with Spicy Chipotle Aioli

Crunchy Popcorn Chicken with Spicy Chipotle Aioli

Keto friendly.
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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
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