Sunday, April 22, 2012

Paleo Plantain Chip Chicken

My absence of late is well warranted, as the kids and I just spent their spring break in the Dominican Republic. I am SO happy to be back home in my own kitchen, although the sunshine and warmth definitely trump the rainy, cold weather to which we returned!

Both of my kids developed a few new, exotic tastes on our trip. I wasn't able to score any passion fruit for my daughter today, but I did pick up both fresh plantains and premade plantain chips. My girl loathes bananas, but couldn't get enough of the chips. She's a lover of all things crunchy and salty; I thus had the brainstorm to try again with Health-Bent's clever use of crushed plantain chips for breading.

Tonight I made my kids' requested chicken fingers with a different twist. Huge success! I would suggest adding a little more seasoning, perhaps some chili powder in with the crushed chips. I kept things a little bland as my chips were already salted and I didn't want the flavors too strong for the small fry.

While we just gobbled these up with traditional salad fixings, I have visions of these alongside some guacamole or mango salsa.

Plantain Chip Chicken

1 lb. chicken tenders
1 package plantain chips (mine was 6 oz.)
1 tsp. paprika
1 tsp. garlic powder
salt & pepper, to taste
1 cup flour of choice (I used almond)
1 lightly beaten egg, mixed with 1 tbs. water

Heat oven to 375. Run plantain chips through food processor until finely chopped.


Place in a shallow dish and season with salt, pepper, paprika and garlic. Put flour in another dish and egg/water mixture in a third. Coat chicken with flour, dip in egg (allow excess to drip off) and then roll in plantain crumbs. Press crumbs into chicken to help it stick.

Place coated chicken on a greased baking sheet. Bake for 15-20 minutes, until chicken is cooked and coating is beginning to turn golden.

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