Monday, February 18, 2013

Paleo Plantain Chip Chicken Nuggets (Recipe Revisit)

We had a big salad bar for dinner tonight, and the centerpiece were these tasty nuggets. I first came up with the recipe after we took a family trip to the Dominican, and the kids became smitten with plantains.

My original version was a little on the bland side to my palate, and also included nuts (if you use almond flour). This time around I went with starch to help adhere the coating, which also yielded even crispier results. I upped the seasoning a bit, and threw in a little shredded coconut for taste and texture.

The results? Even better than the first time around. If you have issues with eggs, try using coconut milk instead in the second step.

Paleo Plantain Chip Chicken Nuggets

1 lb. chicken breast, cut into nuggets
1 package plantain chips (about 6 oz.)
1/4 cup shredded unsweetened coconut
1 tsp. paprika
1.5 tsp. garlic powder
1/2 tsp. allspice
1 tsp. salt
1/2 tsp. pepper
1 cup tapioca or arrowroot starch
1 egg, beaten, mixed with 1 tbs. water

Heat oven to 375. Run plantain chips through food processor until finely chopped. Mix in a shallow container with coconut, paprika, garlic powder, allspice, salt and pepper.

Put egg and water mixture in a separate shallow dish, and starch in a third.

Dip chicken nuggets in starch, then egg (shaking off excess) and dredge in plantain chip mixture.

Place on a greased cookie sheet and bake fro 12-15 minutes at 375 or until golden.

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