Plantain Crusted Chicken Fingers

Plantain Crusted Chicken Fingers

Recipe by Kelly Scott


  • 1 lb chicken breast, cut into chicken strips
  • 1 tsp plus 1/4 tsp salt 
  • ¼ cup olive oil
  • 5 oz of plantain chips from Trader Joes (around 2.5 cups)
  • ¼ cup almond flour
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp dried parsley


  1. Preheat oven 400F Cut your chicken into strips, salt with 1 tsp of salt and coat in olive oil.
  2. In food processor, blender, or mortar, process your plantain chips until they are very crumbly, but not a powder.
  3. Add your almond flour, garlic powder, smoked paprika, parsley, and ¼ tsp of salt to plantain chips and pulse to mix/combine.
  4. 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.
  5. Transfer to plate and pair with your favorite dipping sauce. Enjoy!



  • So yum! This has been my go-to recipe for chicken strips for the past several months. It’s delish on its own, but a great recipe base too- I often add a handful of other crushed potato chips, change up the spices, or even add a little bit of panko (I’m not GF) for a little extra crunch. Recently added a handful of TJ’s patio potato chips and added so much flavor! Thanks Pat!

    Sarah on

  • These plantain chips have recently become my favorite snack! I just stocked up on a new bag yesterday and then saw this recipe and had the rest of the ingredients on hand so I had to try. I followed the recipe to a T and they came out perfectly! Thanks for sharing, I will be making them again soon.

    Mary on

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