AIP Plantain Chip Crusted Chicken with Cranberry ‘aioli’

AIP Plantain Chip Crusted Chicken with Cranberry ‘aioli’

Autoimmune Protocol Compliant

Prep time: 15 mins | Cook time: 15 mins | Yield: about 4 servings


For dipping:

  • Cranberry ‘aioli’: ¼ cup cranberry sauce + 2 Tbsp coconut milk + ½ tsp garlic powder, mixed.


  1. Preheat the oven to 350 F and place a baking rack on a large cookie sheet.
  2. Put the plantain chips in a resealable plastic bag, close it, and crush the plantain chips with your hands (or use a measuring cup). You want most of the chips to be completely crushed, but leave a few smaller pieces for crunch.
  3. Combine the plantain chips and Paleo Powder AIP Grain-Free Breadless Breading in a shallow, medium-sized bowl. Place the coconut milk in a separate bowl.
  4. Dip each piece of chicken in the coconut milk, then transfer to the plantain chip + breadless breading bowl and toss to coat. Move the ‘breaded’ chicken to the baking rack, and repeat with each piece.
  5. Bake for about 15-17 minutes, depending on the size of your slices, until the chicken is cooked through.
  6. Here, served with roasted brussels sprouts, baked sweet potato, and AIP cranberry ‘aioli’ for dipping!


Recipe notes: You could also use leftover sliced turkey (from Thanksgiving or other holidays!) for this recipe! Follow steps 2-4 to ‘bread’ the meat, and then flash fry in a large skillet with olive or coconut oil for a few minutes per side, just until the crust is browned.

AIP Plantain Chip Crusted Chicken with Cranberry ‘aioli’

Leave a comment

Please note, comments must be approved before they are published