Start by mixing all the ingredients for the pecan mixture in a medium mixing bowl and set it aside. You want to combine the finely ground pecans, sea salt, pepper, paprika, cayenne, garlic powder, and chili powder until it’s well blended. This mixture will form the flavorful coating for your chicken.
Next, place the arrowroot flour and egg white mixture in two separate mixing bowls. This will create a dredging station for the chicken. The flour will help the pecan mixture stick to the chicken.
Line a baking sheet with parchment paper and set it next to the three mixing bowls for easy access.
Now comes the fun part! Take the bite-sized pieces of chicken and first dip them into the egg mixture, ensuring they are completely coated. Next, dredge the chicken pieces in the arrowroot flour, then place them back in the egg mixture before finally dredging them in the pecan mixture. Make sure each piece is generously coated in the pecan mix.
Heat the avocado oil in a large skillet over medium heat. To test if it’s ready, splash a drop of water in the oil; if it sizzles, it’s good to go! Carefully place the coated chicken pieces in the hot skillet and fry for about 8 to 10 minutes, or until the outside is golden and no pink remains in the center. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
While the chicken is cooking, prepare the dipping sauce. In a high-speed blender, combine the ingredients for the Cajun garlic dipping sauce: dijon mustard, minced garlic, mayo, lemon juice, sea salt, pepper, paprika, onion powder, garlic powder, cayenne pepper, and Italian seasoning. Blend until just combined, tasting and adjusting the seasoning as necessary.
Serve the Gluten Free Pecan Popcorn Chicken warm with the Cajun garlic dipping sauce on the side. Enjoy your delicious creation!
