Brined Popcorn Chicken (Edit recipe)

Do we really need another Paleo Chicken nuggets recipe you may be saying in your mind or even out loud! We hear you out there! Here’s the deal, we wanted one on our blog too. With our spin on one of the most beloved finger foods. Brining the chicken ahead of time adds flavor and also tenderizes the chicken. Winner, winner chicken dinner! Maybe lunch or breakfast too, we don’t mind what meal you enjoy them with, those just don’t rhyme nearly was well with “winner.” Our suggestion, DON’T SKIP the brining step!

20 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	750
Fat:	54 g
Carbohydrates:	43 g
Protein:	25 g
Cholesterol:	92 g
Sodium:	1505 mg
Fiber:	4 g
Sugars:	27 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

1 lb Boneless Skinless Chicken Thigh, cut up into 1.5” pieces (and/or chicken breasts)
.75 cup Organic Garlic Dill Pickle Gut Shots (Farmhouse Culture), Farmhouse Culture Dill gut shots
.333 cup Cassava Flour
1.5 tsp Redmond Real Salt
.5 tsp Black Pepper
.5 tsp Sumac, ground
.5 tsp Paprika
.5 tsp dried Dill
.25 tsp Garlic Powder
1 Egg Yolk
Avocado Oil Spray

Date Ranch Dipping Sauce

4 Medjool Dates, pitted and soaked in hot water for 5 mins
1 Egg Yolk
.75 cup Avocado Oil
2 Tbsp Yellow Mustard
.5 cup Coconut Milk, full fat
1.25 tsp Redmond Real Salt, Redmond Real
1 tsp dried Dill
.5 tsp Garlic Powder

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place chicken in a glass container (that has a lid) and pour gut shots over to cover. Stir to make sure all pieces are in contact with liquid. Place the lid on the container and brine overnight in the fridge for optimal flavor and tenderness.
When ready to prepare, remove the container from the fridge and allow chicken to come to room temperature. Drain chicken and dry completely by laying on a paper towel.
While chicken comes to room temperature, prepare the coating by placing the cassava flour, salt, pepper, sumac, paprika, dill and garlic powder in a small bowl. Toss together with a fork and set aside.
Place dried chicken pieces in a medium sized bowl and add egg yolk, tossing with a small rubber spatula to coat. Sprinkle about u00be of the coating mix onto chicken and toss again to make sure all pieces are coated. If you like a thicker coating add the remaining coating mix and toss.
Prepare your air fryer according to the manufacturer's directions. We spray our air fryer basket with a little avocado oil since it is stainless steel. Arrange chicken pieces so they're not touching each other and give them a little spritz of avocado oil.
Air fry at 350° for 5 minutes. Remove, flip and give them another quick spritz of avocado spray. Continue baking for another 5-7 minutes or until crispy and chicken is done. If baking in the oven, bake at 400° for 20-24 minutes on a baking tray. Serve family style with Date Ranch Dipping Sauce. Sprinkle with additional paprika and fresh chives. (opt) Store any leftovers in the fridge for up to 5 days. Reheat in your air fryer for optimal enjoyment.
Dipping sauce: place all ingredients in a tall mason jar and using an immersion blender, begin with the tip in the bottom, blend, working your way up until dates are fully pureed and all ingredients are well combined. Store leftover in the fridge for up to a week.