Ingredients:
3 chicken breasts, trimmed of fat and pounded flat
1 (85 g) bag plantain chips, crushed
1 tsp garlic
1/4 tsp Himalayan salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1/2 tsp ginger
1/2 tsp onion salt
OPTIONAL: If reintroduced, you can also add
1 tsp paprika
1 tsp black pepper
1 tsp dried mustard
1 tsp white pepper
3 tbsp tapioca flour
5 tbsp water
Directions:
Preheat oven to 425 degrees . Mix plantain chips with spices in a flat bowl.
Mix tapioca flour and water together in a second flat bowl.
Dip chicken into tapioca mixture until fully submerged and then transfer to plantain mixture and coat on both sides. Place on a parchment paper lined baking tray. Repeat with all pieces. Bake at 425 for 10 minutes, flip each piece and then bake an additional 10-12 minutes or until pieces are golden and cooked through.
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