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chicken tenders
Sarah Erickson

Gluten Free, Paleo Plantain Crusted Chicken Tenders

My kids love these chicken tenders! They are great as an entree for a weeknight dinner and even better as leftovers in a salad or topped with pesto!
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken tenders
  • ½ cup avocado oil
  • 6 ounces plantain chips plus more if needed
  • 1 tsp salt
  • ¼ tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp onion powder

Method
 

  1. Preheat oven to 350 degrees.
  2. Pulse plantain chips in a food processor until coarsely grounded. The final consistency should have plantains no bigger than the size of oats. Many of the plantains will be a much smaller size. That’s the perfect consistency.
  3. Add salt, turmeric, garlic powder and onion powder to plantains, and stir to combine.
  4. Dip the chicken tenders in the avocado oil.
  5. Then, press the chicken tenders in the plantain mixture. Note: You will need to push down on the chicken to make the plantain mixture stick. If the plantainspieces are not sticking, they are too big. Give them a few more pulses in the food processor.
  6. Place on a baking sheet and repeat with all of the chicken tenders.
  7. Bake for 20-30 minutes depending on the thickness of your chicken tenders.
Optional: Turn the oven to “broil” and broil for 1-2 minutes per side to make the chicken tenders extra crispy.

    Notes

    Equipment:
    parchment paper
    shallow bowl
    shallow dish
    rimmed baking sheet
     
    Sauces:
    - Honey mustard sauce - mustard, honey, oil
    - Buffalo sauce, barbecue sauce, ranch dressing, honey