Paleo Popcorn Chicken

Our family loves chicken nuggets and chicken strips. My husband and I often got chicken strips in college at the food court. Since my allergies, it has been more difficult to find good chicken strips or nuggets and then on top of that to find ones as a decent price. We always bought separate ones because #1 my allergy friendly ones are expensive and #2 none of them taste up to par for my husband. I really enjoyed the Purdue brand of gluten free ones and they are especially great because the strips are soy free last I checked, which was a while ago, so they worked for my daughter too when we discovered her soy allergy. Now that I have kids who LOVE chicken nuggets and strips I need a much more affordable option. We started making our own chicken strips but found we like homemade popcorn chicken better. I mastered our popcorn chicken recipe about 3 months before we decided to try this diet. Of course my gluten, dairy, egg and soy free recipe was not Paleo friendly so I altered it to match this current diet and it's delicious! Enjoy my Paleo friends!

Popcorn Chicken
Serves 4

1 lb. chicken breast, cut into cubes
Unsweetened Almond Milk (I use Silk brand.) - Need about 2 cups depending on your dish.
1/4 cup arrowroot flour
1/4 cup almond flour
1/2 cup coconut flour
1/2 tsp onion powder
1/2 tsp garlic powder
1 1/4 tsp salt
1 tsp ground black pepper
Oil for frying (Given our current mix of Whole30 and Paleo diets, I used canola.)

Directions:
Cube chicken breasts into 1 inch cubes and place in a shallow dish. Cover or mostly cover chicken pieces with unsweetened milk and let sit on the counter for 10-15 minutes. Meanwhile, combine arrowroot flour, almond flour, coconut flour, onion powder, garlic powder, salt and pepper in a bowl and mix well. Add enough oil to a deep skillet to be about 1 inch - 1.5 inches deep. Heat oil over medium - medium-high heat. For even coated chicken, dip chicken pieces into the flour mixture one at a time and drop into the heated oil. Cook about 10-15 pieces of chicken at a time depending on the size of your skillet. Cook chicken until no longer pink inside and breading turns brown. Place a paper towel or two on a plate and use a slotted spoon to place hot chicken onto plate to remove excess grease before serving.

Note: If you don't care as much about an even coating on the chicken you can do the quick method that I do given our busy kids. Place the flour mixture in a Ziploc bag. Strain milk off the chicken cubes and place chicken cubes into the Ziploc bag with the flour mixture. Shake the bag around until chicken is evenly coated. Scoop chicken pieces out of the bag and cook in oil per the above directions.