Air Fryer BBQ Chicken Poppers
A crispy Chicken Popper smothered in BBQ sauce and dipped in a homemade creamy ranch dressing. This is the perfect for the entire family and also a great appetizers for a party or a get together. Whole30, Keto, Paleo and Dairy Free.
Servings: 18 Poppers
Ingredients
- 2 lbs ground chicken OR ground turkey
- 1 large egg beaten
- 1/3 cup almond flour
- 1/2 tsp garlic powder
- 1/2 sweet onion diced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp diced jalapenos *OPTIONAL
- Ranch dressing for dipping
- 3/4 cup compliant BBQ Sauce
Coating
- 3/4 cup almond flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Instructions
Air Fryer Instructions
- In a large mixing bowl add in the ground chicken, salt, pepper, garlic powder, onions and chopped jalapenos if desired. Mix together.
- Add in the beaten egg and almond flour. Mix with a spoon until everything is combined.
- Roll the chicken mixture into golf ball sized balls.
- In a separate medium mixing bowl, mix together all the ingredients for the coating.
- Carefully roll each chicken ball into the almond meal.
- Spray the air-fryer basket with cooking spray and add in each ball. Depending on how big your air fryer is, you may need to do this in 2 batches. Don't overcrowd the meatballs and only cook in a single layer.
- Set the fryer to 400F and cook 13 mintues, flipping halfway through and spraying the balls with cooking spray (This helps it get more crisp).
- Remove the cooked chicken poppers and toss in the 3/4 cup compliant BBQ sauce or sauce of choice and serve immediately
- Serve with my homemade ranch and celery and carrots
Oven Instructions
- Preheat oven to 400F
- Follow steps 1-5 from above
- Heat a large skillet along with 1/2 cup cup coconut or avocado oil (divided, if completing in 2 batches)
- Once the oil is hot, add each meatball to the skillet and cook until the coating gets crispy on all sides. A couple of minutes or so, flipping the poppers throughout.
- Transfer the chicken poppers to a coated sheet pan and bake for 15 minutes or until the internal temperature is 165F
- Toss the poppers in BBQ Sauce or sauce of choice and serve immediately.
- Serve with my homemade ranch and celery and carrots.
Notes
- Click here for my homemade version BBQ sauce or I recommend using Oh So Sweet Super BBQ Sauce (which is Keto) or The New Primal BBQ Sauce for Whole30.
- Make sure to wait to toss the chicken poppers in the sauce until RIGHT before serving so they don't get soggy.
- If you are not a BBQ fan, feel free to toss in Franks Hot Sauce or another sauce of choice. These are very versatile.
- If making for meal prep, I recommend not tossing until ready to eat. If these sit in the fridge with the sauce, they will become very soggy. Simply reheat then toss in sauce.
- Last 3-4 days in the fridge and up to 3 months in the freezer.
- If the mixture is still a little too wet, be sure to add a little more almond flour.