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Paleo Popcorn Chicken with Honey Mustard

Crispy, tender, juicy morsels of Popcorn Chicken, served alongside a quick-and-easy Honey Mustard sauce. How good does that sound for a weeknight dinner!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: paleo, paleo popcorn chicken, popcorn chicken

Ingredients

For the Honey Mustard

  • ¼ cup Whole30 or Paleo compliant mayonnaise
  • ¼ cup Dijon mustard
  • 2 tablespoons grainy mustard
  • 2 tablespoons honey
  • 1 teaspoon garlic powder

For the Popcorn Chicken

  • ½ cup arrowroot starch
  • ½ cup cassava flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • kosher salt and freshly-cracked black pepper
  • 2 eggs
  • 2 tablespoons water
  • 1.5 lbs chicken thighs cut into 1-inch cubes
  • 1/3 cup avocado oil
  • ½ lemon cut into wedges, for serving

Instructions

For the Honey Mustard:

  • In a bowl, combine the mayo, Dijon, grainy mustard, honey

For the Popcorn Chicken

  • Place the arrowroot starch, cassava flour and eggs into three separate mixing bowls. Season the cassava flour with the paprika, onion powder, and a ¼ teaspoon each of salt and pepper and stir through to incorporate. Add 2 tablespoons of water to the eggs and whisk vigorously until frothy.
  • Season the chicken with salt and pepper. Dredge the chicken in the arrowroot starch, then dip into the egg wash, and finally dredge in the seasoned cassava flour.
  • Heat a 10-inch non-stick skillet over medium-high heat. Add the avocado oil and heat for 1 to 2 minutes, or until it reaches 350F. Shake off any excess breading from the chicken and carefully add it to the hot oil. Cook the chicken until it’s golden brown, about 3 minutes. Flip and cook an additional 3 minutes or until cooked through. Transfer the popcorn chicken to a plate lined with paper towel to soak up excess oil.
  • Serve immediately with lemon wedges and honey mustard.