One of my favorite guilty pleasures is chicken fingers. But ever since going gluten free its hard to find healthy chicken strips that also taste good. Most are soggy without any flavor. This is why plantain crusted chicken is the perfect solution to both bad texture and lack of flavor that many healthy chicken strips have. These chicken fingers are crunchy, crispy, sweet and salty, and packed with flavor. Super easy, and a crowd pleaser whether you are cooking for your kids, or snacking for yourself!

Ingredients:

  1. 1 lb chicken breast, cut into chicken strips
  2. 1 tsp plus 1/4 tsp salt
  3. ¼ cup olive oil
  4. 5 oz of plantain chips (around 2.5 cups)
  5. ¼ cup almond flour
  6. 1 tsp garlic powder
  7. ½ tsp smoked paprika
  8. ½ tsp dried parsley

Instructions:

  1. Preheat oven 400F
  2. Cut your chicken into strips, salt with 1 tsp of salt and coat in olive oil
  3. In food processor, blender, or mortar, process your plantain chips until they are very crumbly, but not a powder.
  4. Add your almond flour, garlic powder, smoked paprika, parsley, and ¼ tsp of salt to plantain chips and pulse to mix/combine. 
  5. Coat your chicken on both sides with the plantain mixture and place on a parchment lined baking sheet. Bake for 17 minutes or until internal temperature reaches 160F. 

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