AIP Plantain Chicken Tenders with Bone Broth Ranch
Rated 4 stars by 7 users
Category
Main Dishes
The first time I used plantains as a crust I was skeptical - would the plantain really get crunchy? Would the chicken really be tender? YES! This recipe is amazing and my family is never going back. My kids who are not AIP ask for these all the time and with the AIP compliant Ranch Dipping sauce, you’ll never miss Chick-Fil-A again!
Ingredients
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Juice of 1/2 Lemon - catch the seeds
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1 TB FOND Bone Broth Spring Clean
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1 TB Grillos Pickle Juice
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1/4 tsp Salt
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2 Thin Chives finely chopped or 1/2 One Green Onion
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1 Dill Sprig finely chopped
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4 Chicken Breasts cut in 3rds (use tenders if you can find them, you’ll need 10)
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1 C of Processed Barnana Plantain Chips
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3 TB Avocado Oil
AIP Bone Broth Ranch Dip
AIP Plantain Chicken Tenders
Directions
AIP Bone Broth Ranch Dip
Mix the ingredients and let sit for at least 30 min in the refrigerator. Once the flavors have a chance to blend add more bone broth to dilute to desired consistency!
While the ranch chills...
AIP Plantain Chicken Tenders
Preheat the oven to 400º. Line a baking sheet with parchment paper. Process the plantains until they are a gravely consistency. You don’t want them to be powdered but you do want them to be smaller than pea size.
Cut the chicken breasts into thirds. Coat the chicken breasts in the avocado oil and then coat immediately in the plantain crumbs. Transfer the chicken to the pan and repeat.
Cook the chicken at 400º for 30 minutes flipping ½ way through. The underside will not be crispy yet so flip with care - use tongs not a spatula!
We served these with sweet potato fries which are scrumptious with the ranch as well!
