Nashville Hot Truffle Honey Popcorn Chicken

Nashville Hot Truffle Honey Popcorn Chicken (Dairy-Free, Gluten-Free)

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

1 large egg

1 tsp Dijon mustard

3 cups gluten-free crackers ( I used Simple Mills Almond Flour Crackers)

1/4 cup gluten-free flour (I used Bob’s Red Mill 1:1 All Purpose)

1/2 tsp each: paprika, garlic powder, salt, pepper

Avocado oil spray

1/4 cup honey

2 Tbsp Truff Original Black Truffle Hot Sauce (or Truff’s Even Hotter Sauce if you like ’em extra hot)

Directions

  1. Pre-heat oven to 400° F and place a wire rack over a sheet pan.
  2. Crack the egg into a large bowl and whisk together with the Dijon mustard. Add the chicken and stir to coat, then set aside.
  3. Add the crackers, flour, and spices to a blender or food processor. Blend until smooth, but there are still a few chunky pieces here and there. Pour into a wide-rimmed bowl.
  4. Using a fork, transfer a few pieces at a time of the chicken into the bowl of “breading” mixture. Roll the pieces around and press the breading mixture onto the chicken pieces, then set the coated chicken pieces on the wire rack over the sheet pan with at least half an inch of space around each piece. Repeat until all the chicken pieces have been thoroughly coated.
  5. Spray the coated chicken pieces with avocado oil spray. This helps them get crispy.
  6. Bake in the oven for about 20 minutes, or until they are crispy and the internal temperature has reached 165° F.
  7. While the chicken is baking, prepare the hot truffle honey sauce. Add the honey and Truff Hot Sauce to a small sauce pan and bring to a low simmer. Allow to simmer for 1-2 minutes to melt the honey and allow the flavors to combine.
  8. When the chicken has finished cooking, drizzle all the hot truffle honey sauce goodness over the chicken pieces and toss to coat.
  9. Serve warm and eat right away!
  10. Store any leftovers in the fridge in an airtight container for up to 4 days. Re-heat in the oven using the broiler to maintain maximum crispiness.


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