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Nacho Popcorn Chicken + Tex Mex Ranch Dip

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Popcorn Chicken, the way to my 10 year old heart! Honestly I used to love popcorn chicken so much as a kid (not much has changed, my favourite food is still chicken fingers after all). This recipe is definitely a tad healthier than fast food options, and it really could not be easier to make! All you need is chicken breast, an egg, and a bag of Siete Grain-Free Nacho Tortilla Chips. In Canada, there are some specialty USA grocery items we don’t have access to in our grocery stores. I would look forward to driving across the border, in hopes that I could find them.  Sometimes I would be in luck, and other times come home disappointed.  In recent years, Natura Market has made all of these fun grocery items easily accessible. They stock all kinds of USA products that are not available in Canada, and are always bringing in new ones to try. Don't forget to use coupon code FIRST10 at checkout for a 10% discount on your first purchase! They also have free shipping if you spend over $49. 

 [This post is sponsored by Natura Market]

 

The star of this recipe is definitely the Siete Grain-Free Nacho Tortilla Chips. They act as the crunchy, yet super quick breading for the popcorn chicken. All you have to do is add them to the food processor, and pulse for a couple seconds to until they are a breadcrumb-like consistency. You cold also add them to a freezer bag and crush them with a rolling pin. Using crushed tortilla chips as breadcrumbs has been my new favourite trick lately for weekday popcorn chicken or chicken fingers. It’s just so easy! The Siete Grain-free Nacho chips are already seasoned so there's no need to add extra spices, just season the chicken breast pieces with a little salt (and a pinch of cayenne if you are a fan of spicy popcorn chicken) before dipping into the egg and coating in the crumbs!

For this recipe, the popcorn chicken is baked in the oven till crispy and golden brown. You can also shallow fry them in avocado oil until crispy if you prefer. I haven’t tried them in an air fryer, but I am very curious about how they would turn out. I bet they would be amazing (Air fryer is on my birthday list- I know so many of you love yours)! 

What can I dip the popcorn chicken in? 

While I’m a fan of all dips, because this recipe is made with Nacho flavoured chips I decided to pair it with a dairy-free Tex-Mex Ranch! It is easy to make and requires just a couple pantry staples! Mayo, neutral tasting coconut milk, vinegar, lime juice, hot sauce, and just a couple spices! It’s also delicious drizzled on top of deconstructed burrito salads or tacos.

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Nacho Popcorn Chicken + Tex Mex Ranch Dip

Serves 2

Homemade healthy grain-free popcorn chicken using Siete Nacho Tortilla Chips come out crispy and oh so delicious! Pair with dairy-free Tex-Mex Ranch for the ultimate treat, or use your favourite dip!

Ingredients:

For the Tex-Mex Ranch Dip:

  • ½ cup mayonnaise
  • ¼ cup neutral tasting coconut milk
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh lime juice
  • ½ teaspoon coconut aminos
  • 1 garlic clove, pressed
  • ½ teaspoon cumin
  • ½ teaspoon chilli powder
  • ¼ teaspoon onion powder
  • Valentina hot sauce, to taste (or any hot sauce you prefer)
  • salt, to taste

For the Nacho Popcorn Chicken:

Method:

  1. In a small bowl, combine all the ingredients for the Tex-Mex Ranch dip. Whisk until combined well. Cover and refrigerate until ready to serve.
  2. Preheat oven to 450℉ and line a large baking tray with parchment paper. lightly spray the parchment paper using avocado oil or coconut oil cooking spray.
  3. Add the chips to a food processor and pulse until they are broken down into a coarse breadcrumb-like consistency. Transfer to a bowl. Crack the egg Into a separate bowl and whisk well. Season the cubed chicken breast with a generous pinch of salt, then coat each individual  piece of chicken with the egg, then roll in the chip crumbs to cover. Place onto the parchment lined baking tray and repeat the steps for the remaining pieces of chicken.
  4. Once all the pieces are coated, spray the tops with more cooking spray.This will ensure that they brown evenly and get crispy.
  5. Bake for 12 minutes, flipping them half way through. Cooking time may vary depending on how large the pieces have been cut. Best served hot with Tex-Mex Ranch Dip.

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