Description
Ingredients
Scale
- 2 lbs chicken breast – cut into 1-inch pieces
- 1 cup buttermilk
- 1 cup gluten free panko breadcrumbs
- 1/2 cup almond flour or gluten free all purpose flour
- 1/4 cup finely shredded parmesan cheese
- 1.5 tablespoons cajun seasoning
- 1.5 tablespoons olive oil
- Pinch of salt and pepper to taste.
Instructions
- Prepare the chicken – dry the chicken breasts with a clean paper towel and cut it into 1-inch pieces.
- Add the buttermilk to a shallow bowl and season it with some salt and pepper. Set aside.
- In a separate shallow bowl, combine the panko with the almond flour, parmesan cheese, cajun seasoning, and a pinch of salt and pepper. Drizzle the olive oil into the bowl with the breading mixture and use your hands to mix it in with the breading pressing it together so that all of the breading gets coated in the olive oil. This will help get the popcorn chicken crispy when it cooks.
- Set out a baking sheet and line it with some parchment paper or you can use a large clean plate. Then dip each piece of chicken in the buttermilk and then in the breading, pressing the breading into each piece of chicken as you dredge it. Then place each coated piece of chicken onto the baking sheet or plate. Continue until you have coated all of the chicken.
- Preheat the air fryer to 400 degrees F and spray the air fryer basket with olive oil spray. Working in batches, place several of the popcorn chicken into the air fryer basket in an even layer making sure none of them are touching. Close and cook for 7-9 minutes, flipping the chicken halfway through the cooking time. Remove the basket from the air fryer and let the chicken sit in the basket for a few minutes. This will help it crisp up even more. Then remove the chicken from the air fryer basket and set it on a platter or plate. Continue until you have cooked all of the chicken. Note: I was able to do this in 2 batches. Chicken is fully cooked and safe to eat once it has reached an internal temperature of 165 degrees F.
- Serve warm with ketchup or your favorite dipping sauce.
Notes
- Make sure you cut the chicken into bite-size pieces. I cut them into about 1-inch pieces, maybe a little smaller.
- You can use gluten free all purpose flour in place of the almond flour if you need to keep this recipe nut-free.
- To make your own buttermilk: combine 1 cup of your preferred milk in a bowl with 1 tablespoon apple cider vinegar or lemon juice. Let that sit on the counter for 5-7 minutes until it thickens like buttermilk.
- You can store this popcorn chicken after it has been cooked and cooled in an airtight container in the refrigerator for up to 3 days. It can be easily reheated right in the air fryer at 360 degrees F for 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Healthy Dinner Ideas
- Method: Air Fryer
- Cuisine: American
