Extra Crispy Gluten-free Popcorn Chicken that is oven-baked and easy to make. A family favorite made with healthier ingredients! Dairy-free and gluten-free.
At this point you guys know I live for crispy and crunchy chicken recipes. I am so picky with my chicken and really will only eat the chicken Jordan’s roasts for us (recipe is in my cookbook) or any type of crispy crunchy type of chicken recipe.
These Healthier Crispy Paleo Chicken Tenders, Paleo Buffalo Chicken Nuggets (Whole 30), Paleo Crispy Sesame Chicken Tenders with Spicy Honey Sauce and these Paleo Crispy Chicken Nuggets (nut-free!) are some reader faves and personal favorites too.
I love that this recipe is one that my entire family will enjoy. And that means you won’t have to make 10 different meals to feed everyone. But then again – there really isn’t anything not to love when it comes to crispy chicken coated in some organic Frito-like chips. I snagged them from Trader Joe’s and they are hands down one of our favorite snacks. The ingredients are simple, organic and I swear they taste like Fritos guys. Definitely definitely try them! They are great to snack on too and 10000% addicting.
I list a few of my favorite recipes to serve with this popcorn chicken too. It’s going to be a staple once you guys try it. I can’t wait to hear what you think!
What ingredients you need to make oven-baked popcorn chicken:
- Boneless chicken thighs or breasts, diced into bite-sized pieces
- Full-fat coconut milk – or any non-dairy milk but the full-fat coconut milk is creamier!
- Eggs
- Trader Joe’s Organic Corn Chips – like healthier Fritos – you can also use crushed crackers too!
- Tapioca or arrowroot flour
- Garlic, sea salt, black pepper, paprika, oregano and onion powder
- Sea salt to taste
How to make healthy gluten-free popcorn chicken:
- Preheat oven to 375 degrees
- In a large bowl, mix together the chicken, milk and spices and cover with foil or wrap and allow the chicken to marinate for about 1-2 hours (you can leave overnight)
- Take out 3 shallow bowls and in 1 add the crushed chips/crackers, another eggs and the other tapioca and spices
- Dip each piece of chicken in the tapioca mixture then egg (allowing excess to drip off) then the crushed chips last
- Add each piece of chicken to a lined baking sheet and bake in oven for about 25 minutes (I flipped 1/2 way through)
- Serve with your favorite dip and sides!
What sides to serve with this crispy chicken recipe:
My Favorite Air Fryer Japanese Sweet Potato Fries
The Easiest Healthy Mac & Cheese (gluten-free)
Kale + Brussels Sprout Slaw with Honey Mustard Dressing
The Best Vegan Creamy Tahini Caesar Salad (gluten-free)
Extra Crispy Gluten-free Popcorn Chicken (oven-baked)
Extra Crispy Gluten-free Popcorn Chicken that is oven-baked and easy to make. A family favorite made with healthier ingredients!
Ingredients
Chicken + marinade:
- 1.5 lbs boneless chicken thighs or breasts, diced into bite-sized pieces
- 1/2 cup full-fat coconut milk (or any non-dairy milk but the full-fat coconut milk is creamier!)
- 2 cloves garlic, minced or garlic powder
- 1/4 teaspoon black pepper
- Sea salt to taste
For the coating:
- 1 bag of Trader Joe’s Organic Corn Chips, crushed up into panko consistency (like healthier Fritos – you can also use crushed crackers too!)
- 2/3 cup tapioca or arrowroot flour
- 2 eggs, lightly beaten
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 375 degrees
- In a large bowl, mix together the chicken, milk and spices and cover with foil or wrap and allow the chicken to marinate for about 1-2 hours (you can leave overnight)
- Take out 3 shallow bowls and in 1 add the crushed chips/crackers, another eggs and the other tapioca and spices
- Dip each piece of chicken in the tapioca mixture then egg (allowing excess to drip off) then the crushed chips last
- Add each piece of chicken to a lined baking sheet and bake in oven for about 25 minutes (I flipped 1/2 way through)
- Serve with your favorite dip and sides!
Notes
*Store leftovers in fridge for 5 days or freezer for 2 months (reheat in oven!)
Share this recipe
Parker
★★★★★
This recipe is LEGIT!
I surprised my pregnant wife with this for dinner and she was blown away – told her it was a family recipe jk! That crunch and flavor was unreal, added a little sriracha ranch and I’m still drooling just thinking about it!
Rachel
omg thanks parker!!!!!
Denise
★★★★★
This popcorn chicken is ahhmazing! Made it twice and everyone loves it:)
Rachel
YAAAYY
Sylvia Hamowy
★★★★★
Rachel are Trader Joe’s chips paleo
Looove your recipes. You are an amazing cook and a special person. Tysm for your recipes. Sylvia
Twisted Pickle & Reflections Cosmetics.
Sylvia
Rachel
Corn isn’t paleo 😉
Kristen
★★★★★
a new fav!! love how cripsy it gets even in the oven. my whole fam loved it! i also used a little olive oil instead of the eggs for dietary restrictions and it worked great!
Rachel
wooohhhooo!!! yay!!
Sarah Beale
Thanks for the tip! I can’t have eggs so I was wondering what to substitute with. Making these for dinner in a few days and I’m super excited!
Amy R.
★★★★★
Another hit! Made this tonight with my fav TJ corn chips. So crispy and delicious. My whole family loved them!
Rachel
YAAYY!!!
Sean
So I found this recipe looking for popcorn chicken but my wife is allergic to coconut and it doesn’t have to be gluten free so would regular milk work in place of the coconut milk thanks Sean
Rachel
i don’t see why not!
Leslie
★★★★★
These were the crispiest chicken nuggets that I’ve ever had! You’re amazing!
Rachel
YAAYYY!!!!