Thursday, August 28, 2014

Paleo Plantain Chip Chicken Fingers


We all adore plantain chips in this house. So much so, in fact, that I hesitate to buy them because we shovel them WAY to easily and quickly down our throats.

The good thing about this recipe is that I forced myself to empty my bag right into the food processor for the breading, so instead of mindlessly noshing I was ready to make an easy and kid-friendly dinner.

The last time I shared this dish I prepared it using an egg and water mixture to help the plantain crumbs adhere to the chicken. Last night I used melted coconut oil instead. While it's a good method if you can't or don't do eggs, I actually preferred the texture the egg yielded a little better. Either way, though, the breading stays on nicely.

I served our chicken fingers with a big salad and everyone loved them!


Paleo Plantain Chip Chicken Fingers

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 or starch of choice (I used a combination of almond flour and arrowroot starch)
1 lightly beaten egg, mixed with 1 tbs. water (OR 2 tbs. melted coconut oil)

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 (or oil) 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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