Extra Crispy Gluten-free Popcorn Chicken (oven-baked)

5 from 6 reviews

Extra Crispy Gluten-free Popcorn Chicken that is oven-baked and easy to make. A family favorite made with healthier 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


  1. Preheat oven to 375 degrees
  2. 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)
  3. Take out 3 shallow bowls and in 1 add the crushed chips/crackers, another eggs and the other tapioca and spices
  4. Dip each piece of chicken in the tapioca mixture then egg (allowing excess to drip off) then the crushed chips last
  5. Add each piece of chicken to a lined baking sheet and bake in oven for about 25 minutes (I flipped 1/2 way through)
  6. Serve with your favorite dip and sides!


*Store leftovers in fridge for 5 days or freezer for 2 months (reheat in oven!)

  • Author: Rachel