Most kids I know love chicken strips, and Henry is no exception. Baked chicken strips are an easy weeknight meal with just a short amount of prep time. The dried plantains give them a delicious crunchy coating.
|This recipe is Henry-approved.|
If dried plantains are not a staple in your pantry, you can find them at Trader Joe’s. Their plantain chips are pre-salted so no need to add any salt to this recipe.
1 lb chicken breast cut into strips
1-½ cups dried plantain chips
1 t ground cumin
1 t ground coriander
1 clove garlic
1 T whole milk
1 T olive oil
Put plantain chips, spices and garlic into a food processor. Grind until the mixture is in small crumbs. This will be the breading for the chicken.
Prepare your breading station with two shallow dishes. I like to use pie plates, one for the egg dip and one for the dry ingredients. For the egg dip, lightly whisk the egg and milk. Pour the plaintain mixture into the second pan.
Preheat oven to 425 degrees. Coat baking pan with olive oil.
Dip each chicken strip in the egg mixture coating on both sides. Then, dredge each cutlet in the plantain mixture so that it coats both sides. Place chicken in oiled baking pan.
Cook 25-30 minutes until juices run clear when tested with a fork.
Serve hot with your favorite dipping sauce.
|Plantain Chicken Tenders, Sweet Potato (Tiger) Fries, and Cuban-style Black Beans|
How your kids can help
- 2-year old: Pushing the button on the food processor to grind the plantain mixture.
- 3-year old: Pouring the plantain mixture into the breading pan.
- 4-year old: Whisking the egg and milk.
- 5-year old: Choosing the dipping sauces for the chicken strips
|Chowing down on Plantain Chicken Tenders.|