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Crispy on the outside, juicy on the inside, and totally gluten-free. This Pecan Popcorn Chicken recipe is a kid-friendly weeknight favorite!
Looking for a gluten-free and totally satisfying popcorn chicken recipe? This Pecan Popcorn Chicken delivers with a crunchy pecan crust, juicy chicken center, and flavor-packed dipping sauce. It’s healthy, easy, freezer-friendly, and perfect for families, lunchboxes, and cozy dinners alike.
P.S. The zesty Cajun-Garlic dipping sauce is so good.
Why You’ll Love This Recipe
When I think of popcorn chicken, I think of fast food. I want that but cleaned up! I wanted this popcorn chicken recipe to be reminiscent of the crunchy, crispy exterior, with a tender, juicy center!
This recipe is just that. It’s a better-for-you, clean comfort food option that is incredibly versatile in how to serve.
Bonus, it’s a great meal prep option or game day snack. Pecans elevate this recipe by adding a crispiness without the extra carbs or gluten.
Why Pecans?
Pecans are lower in carbs and higher in fiber compared to many other nuts, and they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!
This makes these chicken nuggets, or popcorn chicken bites, nutrient-dense, so you’ll feel GOOD about serving them no matter the occasion!
Ingredients You’ll Need
*Scroll down to the recipe card for the complete recipe.
Pecan Coating
- Ground pecans
- Spices (to taste)
Dredging & Binding
- Egg whites
- Salt + pepper
- Arrowroot flour
Chicken & Oil
- Boneless skinless chicken breasts
- Avocado oil or pecan oil
Cajun Garlic Dipping Sauce Ingredients
- Dijon mustard
- Garlic cloves
- Mayo
- Spices
- Lemon Juice
How to Make Pecan-Crusted Chicken Bites
- Prep the pecan coating: Combine all pecan mixture ingredients in a bowl.
- Set up your stations: One bowl for arrowroot flour, one for egg whites, and one for pecan coating. Line a baking sheet with parchment paper.
- Coat the chicken: Dip each piece in egg whites (seasoned with salt & pepper), then arrowroot flour, back into egg whites, then into the pecan mix—pressing to stick.
- Fry: Heat oil of choice to medium-high in a large skillet. Fry chicken pieces until golden and cooked through, about 3–4 minutes per side.
- Drain & serve: Place chicken on a paper towel-lined plate. Let rest briefly before serving with the dipping sauce.
Meal Prep & Freezer-Friendly Tips
Make ahead: Double the batch and freeze half—great for quick dinners or snacks.
Reheat with crunch: Bake or air-fry frozen nuggets at 350°F until heated through to keep that crisp edge.
What to Serve Them With:
- Oven Roasted Veggies
- Instant Pot Mac and Cheese
- Healthy Coleslaw Recipe
- Air Fryer Broccoli
- The Best Spring Mix Salad Ever
Pecan Popcorn Chicken
Ingredients
Pecan Mixture:
- 1 3/4 cup finely ground pecans using food processor or pecan meal
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
Egg White Mixture:
- 2 egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Other Ingredients:
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 cup arrowroot flour
- 1/4 cup avocado oil pecan oil, or oil of choice, more as needed for frying
Cajun Garlic Dipping Sauce:
- 1 tablespoon dijon mustard
- 3 garlic cloves minced
- 1/3 cup mayo
- 1/4 teaspoon sea salt more to taste
- 1/2 teaspoon pepper
- 1 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon lemon juice
Instructions
- 1. Mix all ingredients for the pecan mixture in a medium mixing bowl and set aside.
- 2. Place arrowroot flour and egg white mixture in two separate mixing bowls and set aside.
- 3. Line a baking sheet with parchment paper and set next to the three mixing bowls.
- 4. Place chicken in the egg mixture, dredge in arrowroot flour, place back into the egg mixture and then dredge in the pecan mixture. Make sure to coat the chicken generously in the pecan mixture.
- 5. Heat the avocado oil in a large skillet over medium heat. Splash a drop of water in it, if it sizzles, it is ready to go! 6. Carefully, place the chicken in the hot skillet and fry for about 8-10 minutes, or until outside is golden and no pink remains. Transfer to a plate lined with paper towels.
- 6. While chicken is cooking, place the Cajun garlic dipping sauce ingredients into a high-speed blender. Blend until just combined. Taste and adjust lemon and spices as necessary. Pour into desired serving cups and set aside until ready to eat.
- 7. Serve warm!
Notes
Nutrition
This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
l am going to try making these for my picky eaters. Do you think I could cook this in an air fryer? Instead of traditionally frying them?
These are delicious! I loved the texture that the pecan coating gave the nuggets and the flavor was awesome!! The dipping sauce was a 10 too, ended up making sweet potato fries so I could dip them in the sauce!
I made this tonight for dinner, it was fabulous! I was too lazy to cut up the chicken, so I used whole breasts. I used cornstarch since I didn’t have arrowroot. I baked it on a rack so it would crisp on both sides. I also gave it a quick spray of coconut oil.. The chicken stayed so moist, and the crust was very crispy. The sauce is to die for. My husband was very impressed. Thanks for a recipe that turns out as good as it looks.
My kids would LOVE these! Do you happen to know if they would freeze okay if I made a big batch to have on hand? Thanks Lexi 🙂
Yes definitely!
Made these today, yum! I used chicken thighs and put them in pickle juice for about an hour first because they had been frozen and didn’t want them to be dry. Then, I ran out of pecans ( I only had about half the amount on hand) so I finished up with some tenders using almond and cassava flours. I realize that is no longer the intended recipe, but it all worked out! Two thumbs up from my little one, so bonus!
Love it!!! Awesome idea.
Could I use almond or coconut flour instaed of the arrowroot flour?
Unfortunately no, but you can use tapioca flour instead! You can find either arrowroot or tapioca flour at any major local grocery store! The Bob’s Red Mill brand is great! You can find it on Amazon here: http://amzn.to/2vXlenI
Wow – what a great idea! A childhood classic for me was red chile-dusted pecans. I love that this recipe has some spice and some Cajun flavors. Looks like a great combo!
Have a great weekend! Thank you for all you do!
-Brynn
LOVE this take on popcorn chicken! Perfect for dunking
Loving this version of popcorn chicken !
YAY. Thank you!!
Lexi,
Is there a way I could bake these instead of fry? If so, how would you suggest doing that?
I love your recipes and meal plans!
Yes — look at the notes portion of the recipe. It has instructions for baking!
this looks incredible!! Coco juste special requested this chicken!
Yes!!!! Love it.
My boys will love this!
Ooof this sounds so addictive (like KFC but a million times healthier and better) That shot of the chicken in the basket is so awesome!
I love chicken in every possible ways!
I’ll try this recipe very soon!
Thanks
Sometimes you just need a kid’s meal 😉 I too have shared recipes like my Paleo Coconut Chicken Nuggets ( http://www.behindtheplates.com ) for those types of cravings. I love the use of pecans in these for more flavor and texture, I’ll definitely have to try!