Happy Monday! It’s been a crazy few weeks between school, finishing my senior thesis, going to the BEACH this past weekend, and all of the exciting blogging opportunities that I’ve gotten. I haven’t even posted a recipe in like 2 months. I’m slacking. Gotta get back into cooking mode.
This recipe was inspired by my new friends from Artisan Tropic. If you’ve never heard of them, they produce THREE different kinds of plantain chips (love love LOVE), cassava chips, and dried fruit chips. The plantain chips are the bomb. And they go very nicely with guacamole, hummus or by themselves.
Since those pork rind chicken tenders turned out so fabulously a few months back, I wanted to try another similar recipe. This one, however is a bit different because the chicken is baked instead of fried. It was kind of thrown together on a whim, but sometimes that’s how the best recipes turn out, right? This one in particular is dedicated to my good friend Nancy Favor from Charlotte. 🙂
Also, in a few days I will be in Atlanta for the GFAF Expo!! I. Can’t. Wait. Just gotta get through my capstone presentation and a bunch of homework and then I’ll be on my way!
Plantain Crusted Chicken
Makes 4 servings
1 lb chicken, cut into strips or nuggets
2 small bags of Artisan Tropic plantain chips (I used the sea salt ones)*
1/2 tsp paprika
1/4 tsp garlic
Sea salt and pepper to taste
1 egg, whisked
1. Preheat the oven to 350 F.
2. Crush up the plantain chips to your liking (I used my magic bullet)
3. Mix the plantain chips with the spices.
4. Dip the chicken tenders in the egg, then coat evenly with the plantain chip mixture.
5. Bake in the oven for 20 minutes.
*I used the sea salt flavor, but I’m sure that the naturally sweet and cinnamon flavors would also be fantastic.