Plantain Crusted Chicken Tenders are my go to recipe on busy nights. They’re quick and easy to make,
plus I know the kids will eat them. Double win! This recipe would work well with breasts, wings, and thighs too
(cooking times will vary). The Quick Ranch also works with veggies or as a salad dressing.

Plantain Crusted Chicken Tenders with Quick Ranch

Serves: two people

Ingredients:

For Chicken:
1-2 cups duck fat (it will depend on the size of your frying pan; I don’t completely
cover the chicken because too much of the breading tends to fall off,
but it should be about 1/2 inch high in your pan)

8-10 Chicken tenders, thawed (I use Mary’s Organic frozen tenders)

1 cup (approx) of plantain chips, crushed (I grind them in my food processor)

1 tablespoon of you favorite seasoning (I use Flavorgod Spicy Everything seasoning)

1/2 teaspoon of Pink Himalayan salt or sea salt

For Quick Ranch:
1 cup Paleo mayo (I’ve used Primal Kitchen Foods Avocado Oil Mayo)

1 TBSP Apple Cider Vinegar

1/4 cup Whole30 compliant coconut milk (more or less for desired consistency)

1 tsp dried dill

1/2 tsp dried chives

1/2 tsp dried basil

1 small clove of garlic, crushed

1/4 tsp white pepper (black will work too)

Fresh chives for garnish (optional)

Preparation:

Heat duck fat in frying pan (I use my Dutch oven because the high rim to catches grease splatter)
on medium high, and let the fat heat and get
glossy (3-5 minutes). While the duck fat is heating, mix together the
chicken coating on a shallow dish or plate: combine crushed plantains, seasoning, and salt.
Rinse and pat dry chicken tenders, then dredge
them in the plantain mixture (make sure they are well coated. Once fat is good and hot,
add the coated chicken to your pan. Here I raise the heat to high since the temperature
drops once the chicken is added. There most likely will be grease
splatter so be prepared. It’s also it’s a good idea to turn on your fan, as
there will probably be smoke too.

After a few minutes of frying (check for golden brown color on the
coating), carefully flip with a spatula or long fork. Let them cook for
another few minutes on the other side. To be safe I always take one out
and check that it’s cooked through. If it’s cooked all the way through,
carefully remove the other pieces. This may need to be done in batches
depend on the size of your pan (fat can be reused)

For the Quick Ranch:

Stir (or whisk) together Mayo, apple cider vinegar, and coconut milk until desired
consistency. Add in herbs, garlic, and pepper and combine well.
Garnish with chives. Enjoy with your favorite side dish!