Chicken breasts: my least favorite of all meats. Maybe it's because they were shoved down our throat during the 90s as the healthiest option. Or maybe it's because they are low-fat, which means they lack flavor and tend to get rubbery. I'm not sure why they're so far down my list of preferences, but in nearly any situation I'd prefer a thigh, or a wing, or even a drumstick. But, when I got my Butcher Box last month, there were 3 pounds of boneless, skinless chicken breasts.
I started brainstorming ways to make them delicious. There's always stir fry, or soup, or maybe stuffing it with something delicious? Then I got this idea: crispy chicken tenders! Dip those babies in a sauce and I'm in heaven! I mean, who doesn't like fried chicken? I found some recipes online, and gave one a try. It was fine. The breading just didn't give me that crunch I was looking for, it was just sort of mealy. So I got to work, and whipped up these crispy, crunchy, perfect tenders. My husband and I both preferred this version.
Generally I'm against breading stuff. Setting up a breading station with eggs, flour, milk, whatever, on a weeknight? No. But this is easy, I promise. There are really only 6 tenders to dip, so it goes quickly.
These were such a win, that I've been craving them ever since!! Now I'm hoping there will be more chicken breasts in my next Butcher Box. I worked really hard to keep these AIP, because those folks need delicious food, too!
Crispy Chicken Tenders
- Preheat the oven to 375, and line a rimmed baking sheet with parchment paper.
- In a medium sized bowl, pour the milk and lemon juice, and stir to combine.
- Put all of the plantain chips into a food processor with the paprika and garlic powder. Blend until the chips are broken down into small crumbs, but before they turn to dust. Pour the mixture into a 2nd bowl.
- Sprinkle the chicken breasts with a pinch each of salt and pepper. Slice each breast length-wise into 3 tenders.
- One at a time, coat a piece of chicken with plantains, shake off the excess. Next, briefly dip it into the milk mixture, then dip it back into the plantains. When it's completely coated, place it on the baking sheet.
- Repeat this until all of the chicken is breaded and ready, then bake the chicken for 30 minutes.
- Allow the chicken to cool for several minutes, then serve with a choice of dips. I like ranch dressing and honey mustard, but BBQ sauce is a great option, too!
These are so good, I think your whole family will love them. You can easily double or triple the recipe if you have more than 2 or 3 people. If you decide to give these a try, post a picture on Instagram, and tag me with #ideatthatfoodtoo. Or you can Pin this picture below to save this for another time.