Golden, juicy, and bursting with flavor, this Keto Popcorn Chicken has everything you love about fried chicken but in fun, bite-sized nuggets. It’s crispy, kid-friendly, and perfect for dipping in your favorite sauce.

❤️ Why You’ll Love This Popcorn Chicken Recipe

• Perfect bites of tender chicken
• Coated in a low carb and gluten-free breading
• Fried crispy on the outside, juicy inside
• Fun-size version of chicken nuggets
• Kid friendly

Craving fried chicken without all the extra carbs? These Keto Popcorn Chicken bites give you all the crispy, golden goodness you love in snackable, juicy little pieces. They’re easy enough for a weeknight dinner but tasty enough to serve to guests. And no one will guess they’re low carb and gluten free.

The secret is in the breading. A mix of pork panko, almond flour, and parmesan gives each bite that craveable crunch that’s light, flavorful, and never greasy. Serve them hot with your favorite dipping sauce and watch them disappear!

Looking for other chicken recipes that kids will love? Be sure to check out my Air Fryer Chicken Tenders recipes.

🛒 Ingredients for Keto Popcorn Chicken

• Chicken breast: Tender and lean, perfect for bite-sized pieces.
• Pork panko: Adds that signature crunch without the carbs.
• Almond flour: Keeps it low carb while adding a nutty flavor.
• Parmesan cheese: Fine and salty, it helps the coating brown beautifully.
• Heavy cream: Softens the chicken and helps it stay juicy.
• Water: Lightens the cream mixture for marinating.
• Lemon juice: Adds a little tang that tenderizes the meat.
• Smoked paprika: Gives a subtle smoky flavor and color.
• Garlic salt: Adds seasoning and depth to every bite.
• Ground black pepper: Rounds out the flavor mix.
• Oil for frying: Use avocado or light olive oil for a clean, crisp fry.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Whisk
• Skillet

🔪 How to Make Gluten-Free Popcorn Chicken

In a mixing cup, pour in the heavy cream, water and lemon juice.  Let it sit a room temperature for a few minutes, while you cut up the chicken.

Slice your chicken into strips, then cut into small pieces. You want them to be about the size of popcorn, which is smaller than a traditional chicken nugget.  Add them to a mixing bowl.

Pour the cream mixture over the chicken and mix to combine.  Marinate in the fridge for 2-4 hours.

Add the pork panko, almond flour, parmesan cheese, garlic salt, smoked paprika and pepper in a bowl and whisk to combine.

Take several pieces of the chicken and blot off any excess cream, then drop them into the breading. 

Lightly toss them with a fork, allowing for a light coating.  If you don’t do both, you run the risk of the breading coming off when you fry them.

Heat your skillet and add in the oil, then using a spider, gently drop them into the oil. 

Fry for just a few minutes, until golden, then place on paper towels to drain off the oil.  You will want to work in small batches, otherwise you will bring the temperature of the oil down.

Once all the chicken has been fried, serve while warm as is, or with your favorite dipping sauce.

☑️ Storage Instruction

Refrigerate: Store leftovers in an airtight container up to 3 days. I like to reheat mine in the air fryer so they crisp up but you can reheat them in the oven.

Freeze: Lay cooked pieces on a tray to freeze, then transfer to a zip-top bag. Reheat straight from frozen until warm.

🍴 What to Serve with Fried Popcorn Chicken

You can serve this chicken as a appetizer with one of these homemade sauces:

• Homemade Ranch
• Honey Mustard
• Bang Bang Sauce
• Buffalo Cheese Sauce
• Boom Boom Sauce
• Buffalo Wing Sauce

If you’re serving these bite-sized nuggets as a meal, here are some great low-carb and gluten-free fry recipes the kids will love:

• Fried Avocado Fries
• Halloumi Fries
• Zucchini Fries
• Eggplant Fries

💡 Tips

• Cut the chicken small but not tiny. You want pieces about the size of a large popcorn kernel.
• To help the breading stick, pat off the extra marinade before breading.
• Check your oil with a wooden spoon. Dip the handle in and if it bubbles right away, the oil is ready.  
• Keep a “clean zone.” Use one hand for the cream-coated chicken and the other for the breading so the coating stays crisp and crumbly.
• Season right after frying. A light sprinkle of salt or grated parmesan while the chicken’s still hot locks in flavor.

🔄 Substitutions and Additions

• Spice: Add cayenne or chili powder to the breading for a spicy kick.

• Seasoning: Mix in Italian seasoning for a herby twist.

• Air fryer: You can air fry instead of pan fry for a lighter version, just spritz with oil.

• Cheese: Sprinkle fresh parmesan on top right after frying for extra flavor.

• Strips: Slice into strips for another easy kid-friendly option.

Why Did My Breading Fall Off?

You might have skipped blotting the chicken or overcrowded the skillet. Both can make the coating slip.

Can I Make This Recipe Ahead?

Yes. Bread the chicken pieces, then refrigerate for up to 6 hours before frying.

What Oil is Best for Frying?

Avocado or light olive oil both work well for high heat and a clean flavor.

Can I Bake Them Instead of Fry Them?

Yes. Bake on a wire rack over a sheet pan at 400°F for about 18 minutes, flipping halfway through.

Why Did My Chicken Turn Out Greasy?

Your oil wasn’t hot enough. Make sure it’s around 350°F before frying.

Can I Double the Recipe?

Absolutely! Just keep the breading fresh by mixing a second batch when you’re halfway through frying.

🍽️ More Easy Chicken Recipes

• Lemon Chicken
• Tuscan Chicken
• Chicken Francese
• Creamy Dijon Chicken
• French Onion Chicken