Plantain Chip Chicken

A few weeks ago, M and I were sitting at our coffee table munching on plantain chips. Nothing unusual, as we seem to be munching on these chips pretty much every week. Anyway, we were munching, and one of us (I’m not sure who: I’d like to say it was me…but it probably wasn’t) had the brilliant idea of making chicken tenders using plantain chips in the place of breadcrumbs. Genius! We both ran around screaming about how great this idea was, and then promptly finished the entire tub of chips. Needless to say, it takes a lot of willpower to put the lid on a container of plantain chips: I swear we open a tub and the chips magically disappear…

Yesterday, weeks and tubs of chips after this idea’s inception, I finally got my hands on an unopened container of these tasty delights. Thus, Plantain Chip Chicken was born.

Plantain Chip Chicken


2 boneless, skinless chicken breasts, or a package of tenders

1 cup plantain chip, crushed

1/2 tsp chili powder

1 egg white

First, I took my plantain chip deliciousness and placed it into a plastic freezer bag.

I usually buy the plantain chips at Whole Foods in the plastic tub, but I believe you can find these little guys anywhere.

I used a rolling pin to crush the chips in to breadcrumb-like pieces.

I tend to be a little impatient, so the pieces ended up more cornflake sized than breadcrumb sized…Anyway, I sprinkled the chili powder onto the chips. Then cut my chicken breasts into tenders and dipped each piece into the egg whites.

  I rolled each piece in the plantain chips and placed them on a baking sheet lined with aluminum foil and sprayed with olive oil. We baked them at 450 for 10 minutes, flipped them and baked for another 10 minutes.

The result looked a lot like the cornflake chicken I always wanted my mother to make, but she never made because she was smart and knew cornflakes weren’t awesome for you.

We chose collard greens as our vegetable,

and topped our tenders with guacamole. YUM.

, , , , , ,

5 Responses to Plantain Chip Chicken

  1. Bayley April 21, 2011 at 11:19 AM #

    You’re crazy…crazy delicious. I think I could make this with the baby strapped to me, and everyone would be happy. YUM.

  2. AllieNic April 21, 2011 at 11:24 AM #

    Ha! You could definitely make this with a baby strapped to you…prep takes about 10 minutes…so it’s pretty super easy!

  3. lizeckel April 21, 2011 at 11:45 AM #

    aww snap, girl! these look awesome!

  4. AllieNic April 21, 2011 at 12:41 PM #

    Thanks! Definitely worth a try…


  1. Grassfed on a Budget: Chicken Fried Steak and Mushroom Gravy - Gutsy By Nature - November 21, 2013

    […] I don’t currently eat. Then I remembered some delicious chicken tenders I recently made from a recipe by Allison Nicols of the Frisky Lemon that use ground up plantain chips as a major component of the breading and decided to apply that […]

Leave a Reply

Powered by WordPress. Designed by WooThemes