Perfectly crispy and flavorful Paleo Plantain Crusted Chicken Strips are gluten-free and kid-friendly. Oh, and kid-at-heart-friendly, too!
Seriously, right?!
That is what I was saying when I took my first bite of these chicken strips. I totally meant it in a good way, too.
Sure, I love my Nightshade-Free Paleo Baked Chicken Strips. But back when I created them, I was still eating almonds and eggs. So that was not going to work when my chicken strip craving came around this past weekend. I am somewhat-slowly transitioning myself to an AIP Paleo diet, so I had to get a little creative and crafty in the kitchen. Luckily, these are totally AIP-friendly!
Without the almond flour, I needed something else to give my chicken strips a crispy and crunchy texture. Nobody likes soggy chicken, am I right? Luckily, one of my favorite things ever right now (seriously) came to the rescue.
PLANTAIN CHIPS!
Have you heard of them? Tried them? Regardless, you better start crusting your chicken with them. These stripies are:
crispy
crunchy
flavorful
healthy
not sweet (most plantain chips are actually salty!)
totes Paleo
Paleo Plantain Crusted Chicken Strips
Paleo, Whole 30, Gluten-Free, Grain-Free, Nightshade-Free, Nut-Free, Dairy-Free, Egg-Free, Soy-Free
Serves 3 to 4
Ingredients
1 pound of organic chicken tenders
1 4-ounce bag of plantain chips (this is my favorite brand since they are made with palm oil)
1/4 tsp fine sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp ground turmeric
1/4 cup avocado oil (unrefined coconut oil also works, but will be slightly sweet)*
*Feel free to use one whole egg instead if you do not eat egg-free.
Directions
1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
2. Add plantain chips to food processor and pulse for 30 to 60 seconds, or until ground into “breading.” Be sure not to grind the chips too finely, as you want the chicken strips to have some crunch.
3. Add plantain chip breading to a medium, shallow bowl. Stir in sea salt, garlic powder, onion powder, and turmeric until well-combined.
4. Place avocado oil into a small, shallow bowl. Dredge each chicken strip into the avocado oil. Gently remove any excess oil.
5. Place each chicken strip into the plantain chip breading and coat both sides. Place each chicken strip onto the baking sheet.
6. Bake for 20 minutes, flip, and bake an additional 10 to 15 minutes, or until crispy.
Now eat ’em! You could definitely dip these in mustard, ketchup, BBQ sauce, or ranch (depending on your dietary needs), but they are also insanely tasty all on their own.
[bctt tweet=”#Paleo Plantain Crusted Chicken Strips are perfectly flavorful, crispy, and #glutenfree”]
Have you ever tried plantain chips?
What is your favorite ingredient for breading chicken strips?
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Ooohh yum! These look seriously delish!
Plantains are seriously the best – they have so many uses!
Seriously! It may have taken me 27 years to discover them, but I am so glad they are in my life now!
I MIGHT be able to eat this! Those PLANTAIN chips have little/no sugar and no added sugar! REJOICE!!
YES! Hooray for no added sugar and still being super delicious!
These look AMAZING!!! I love plantain chips + I love chicken tenders…. so these are 100% happening. With a side of buffalo sauce 😉
I hope you love them as much as I do! I bet they will be awesome with buffalo sauce. My nightshade-free self is super jealous! 😉
What a great idea using plantain chips! Every time I hit up Trader Joe’s I buy about 5 bags of them- so good!
I used to be the exact same way when I lived near a TJ’s. I am so sad to be so far away from one now! 🙁
Oh dear!! This is dangerous…. I’ll probably add a side of plantain chips 😉 Great idea, Hannah!
Haha! The more plantain chips, the better!
Yes! I love plantain crusted chicken! It was the one way I got my mom and brother to like plantains this summer 😉 Hahaha! I say it’s a win!
SUCH a win! Hopefully they are on board with plantains now!!
Plantain chips are sooooo good! Although I can eat like an entire bag in one sitting!! haha These chicken strips sounds delicious!!
That is not at all unusual for me, too. They are SUPER addicting and dangerous 😉
That texture looks spot on! Getting so creative in the kitchen!
Every once in awhile the light bulb turns on in my brain!! 😉
mmmm, yes, please!
They are seriously delish. I hope you try them, Jen!
This looks wonderful! I’m gonna try these tonight. I didn’t notice mention of adding the onion powder, but I’m sure it would go in with the other spices.
I am looking forward!
Yes! Thanks so much for catching that. I’ll get it fixed!