I am SUPER excited to share this recipe with you today; as it almost didn’t come to be! I had brainstormed it up one night and planned to make it, and just before marinating the chicken, I said forget it! I somehow knew it would not work, but with some self-encouragement, I decided it was worth a shot. When I took a bite of this crunchy chicken, I was so glad I didn’t give up!
Ever since I discovered plantain chips I have been in love! If you have no idea what a plantain chip is, let alone a plantain, allow me to explain:
A plantain is very similar to a banana, but is larger and starchier. Plantains are also not as soft and sweet as a common banana. They are usually harvested while they are green and as they ripen, they become sweeter. Plantains can be used in so many ways. You can fry them, grill them, and even bake with them; however, I do not suggest eating them raw.
A plantain chip is a green plantain that has been sliced and fried. They look very similar to banana chips, but have nowhere near the same flavor. Plantain chips taste almost identical to corn tortilla chips, making them the perfect grain-free replacement!
I like to order this brand of plantain chips in bulk off of Amazon, but you can usually find plantain chips in most natural grocery stores, but be sure to check the ingredients! There should be plantains, sunflower/palm oil, salt, and nothing else!
This chicken is marinated in authentic Mexican spices, coated in crushed plantain chips, and baked until the chips are crunchy and the chicken is juicy! When you take a bite, your mouth will have a fiesta!
Serves 4-5 people
For the Marinade:
2 tbsp. olive oil
1 tsp. oregano
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
½ tsp. sea salt
½ tsp. paprika
Juice of ½ a lime
For the Chicken:
1 ½ pounds boneless, skinless chicken breasts, sliced thin
2 cups plantain chips
1 egg white
1. Add chicken to a large, Ziploc bag and pour marinade over; make sure all of the chicken is covered.
2. Allow the chicken to marinade for at least 3 hours in the refrigerator, preferably overnight.
3. Put your 2 cups of plantain chips into a bag. Seal the bag and use a rolling pin to crush those chips into tiny pieces! You could use your food processor, but I like this way better: it is a great way to get out anger 😉
4. Once your chicken is done marinating, remove it from the refrigerator.
5. Preheat your oven to 450° F.
6. Add your finely crushed plantain chips to a large, shallow bowl, and put your egg white in another bowl.
7. Take a piece of chicken, dip it in the egg white, and coat with plantain chip “breadcrumbs”, and place on a baking rack. Repeat until there is no chicken left.
8. Bake for 8-10 minutes, then flip the chicken and bake for another 8-10 minutes.
9. Remove from the oven and enjoy them while they are still warm! These chicken tenders taste great topped with salsa and guacamole!
Question of the Day? “Have you ever tried plantain chips? If so, how do you like to eat them?”
~ I love to dip plantain chips in salsa and guacamole! I sometimes will even spread some almond butter on top of the chips for a yummy, sweet and salty snack!