Lately, I have been obsessed with this crispy chicken.  I’ve been plantain-ing up breasts right and left!  It’s such an easy way to bread anything, and it’s seriously the best tasting, in my little opinion.  Plantain chips stay crunchy, work for just about any dietary needs, and are freaking delicious to boot.

Making fish sticks?  Yep, this works.  Fried eggplant rounds.  Sure thing.  Chicken nuggets… yes please.  This crust literally works for it all.  Especially crispy chicken sandies.

If you follow my Insta or FB page, you saw I made this first with a green cabbage slaw, and while I loved it, wanted the slaw more colorful.  ‘Cause color is fun.  Eating the rainbow is hard if you only have one color.  😉

So I recreated this bad boy with a more colorful vegetable spread.  Some purple cabbage, carrots, and radishes did the trick.  Radishes are so good.  And if you’re a pickle-freak like me, make sure to add lots in… the vinegar is a must for any fried chicken sando.  


For the slaw, I opted to grate most of the veggies the second time around… I like the small cut- flavors meld right together.  I advise you only do this though if you’re eating it right away.  It’ll bring out the liquid, making it mushier if it sits too long.  So, if you’re making ahead, I’d suggest a fine slice- like a julienne- but if you’re grubbin’ right away, grate away!

I use Chosen Foods avocado oil for all my frying needs.  Avocado oil has a high smoke point, so things don’t burn easily.  You can order it on Amazon or their site, or you can find it at Costco for a real smokin’ deal.

Speaking of Chosen Foods, I use their mayo when I’m not making my own- I clearly like that they use avocado for their goods. 😉  You can easily whip up a mayo spread-  I often mix a couple tbsp of mayo with 1/2 tsp chili powder, with a smidgen of turmeric for that golden orange color- or you can make your own mayo like THIS.  I was recently given this new harissa blend, so used that for this batch instead.

makes two sandwiches

INGREDIENTS

for the chicken…

4 oz bag plantain chips

1/2 tsp garlic granules

1/2 tsp salt

1/4 tsp black pepper

1-2 chicken breasts, boneless/skinless

2 eggs

healthy cooking oil- I like avo oil

 

for the slaw…

1 1/2 cups thinly sliced green cabbage

1 cup grated or sliced purple cabbage

1 cup grated carrot

2/3 cup grated dill pickles

1/3 cup grated radish

1/3 fresh packed cilantro

1 tbsp mayo

1 tsp apple cider vinegar

1/2 chili powder

salt and pepper, to taste

 

the extras…

seasoned mayo or spread

your fave buns (GF for GF, any if not)

DIRECTIONS

Chop and grate all slaw ingredients

Mix mayo, vinegar, and chili powder together…

Taste and adjust flavors as wanted

Add all to a large bowl

Toss well

Salt and pepper to taste

Refrigerate until ready to use

To make chicken…

Pound chicken breasts so they’re evenly thick throughout

I use plastic baggies to keep things clean 🙂

If needed, slice chicken in half to make two even cuts…

Otherwise, leave smaller breasts whole

Pat dry

Add plantain chips, garlic, salt, and pepper to food processor

Blend until crumby…

Some pieces will be bigger than others, but as long as it’s mostly ground that’s cool

Whisk eggs in a bowl, pour plantain crumbs onto a plate, and you’re ready to go…

Dunk chicken in eggs, then pat it in crumbs until it’s coated well


Heat oil in a pan over medium heat

You want enough to coat the bottom of the pan well, but they don’t need to be drenched…

Keep in the mind the sides will crisp up quicker if they’re touching the oil though

“Fry” for approx 5-7 minutes, until golden brown, then flip and cook the other side for a few more

Time may vary depending on size- adjust accordingly


Lay breasts on a towel to dry

Bust out that slaw, whatever buns you like, and your mayo spread

I toast the buns a bit first, then spread the mayo on

Top with a fried chicken piece, then slaw, then dig in and devour!!