Crunchy Plantain Chicken

Image of crunchy plantain chicken

Total Time

30 minutes

Serving Size


Bite into something new with this dish made from traditional ingredients. 


  • 1 (5 oz) bag plantain chips
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon smoked paprika
  • 2 teaspoons kosher salt, divided
  • 1 large egg (or ¼ cup egg substitute)
  • 1 ½ lb chicken breast fillets
  • Plastic wrap
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil


  1. Crush plantains. Place in shallow dish and combine with garlic powder, onion powder, paprika, and 1 ½ teaspoons salt. Beat egg with remaining ½ teaspoon salt in second shallow dish.
  2. Cut chicken in half and place between 2 sheets of plastic wrap (wash hands). Pound with meat mallet until each piece is about 3/4-inch thick. Dip chicken into egg (letting excess drip off). Coat chicken with plantain mixture, pressing with fingertips to adhere (wash hands).
  3. Heat butter and oil in large, nonstick sauté pan on medium 2–3 minutes until butter is melted. Add chicken to pan (in batches, if needed); cook 3–4 minutes on each side until coating is golden and chicken is 165°F. Serve.

Nutritional information

Amount per ¼ recipe serving: Calories 500, Total Fat 30g, Sat Fat 16g, Trans Fat 0g, Chol 160mg, Sodium 1060mg, Carb 22g, Fiber 3g, Total Sugars 0g (Incl. 0g Added Sugars), Protein 37g, Vit D 0%, Calc 2%, Iron 10%, Potas 10%