Air Fryer Popcorn Chicken
This air fryer popcorn chicken is crunchy on the outside and moist on the inside. It's gluten-free, dairy-free, and takes less than 20 minutes to make.
Servings: 4
Calories: 309kcal
Ingredients
- 1 lb boneless chicken breast cut into 1-inch pieces
- 1 1/2 cups gluten-free corn flakes
- 3/4 cup coconut flour
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 large egg
- 1/2 cup dairy-free milk
Instructions
- Preheat the air fryer to 400°F.
- Place the cornflakes in a zip-top plastic bag. Mash into a coarse, sandy texture. Transfer to a large plate.
- On a separate plate, combine the coconut flour, paprika, chili powder, and ½ teaspoon salt.
- Beat the egg and milk in a medium bowl with ½ teaspoon salt.
- Working one at a time, dip each chicken piece first into the coconut flour, turning to coat on all sides, then into the egg mixture, and finally into the cornflakes, pressing to adhere the cereal to the chicken.
- Spray the breaded chicken with nonstick spray. Arrange as many as will fit in the basket of the air fryer, leaving space between each piece.
- Air fry for 8 minutes, flipping halfway through, until the chicken is cooked through and registers 165°F on an instant-read thermometer.
Notes
Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat in the oven, toaster oven, or air fryer.
Nutrition
Calories: 309kcal | Carbohydrates: 27g | Protein: 31g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 824mg | Potassium: 522mg | Fiber: 9g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg