This easy oven fried chicken uses just three ingredients and is grain-free, gluten-free, paleo and free of harmful vegetable oils.
- 2 organic chicken thighs, boneless and skinless, laid flat
- 1 egg, whisked (for egg-free, use 1/4 cup full-fat coconut milk)
- 1 4-oz bag garlic-flavored plantain crisps or chips
- optional: pinch salt, pepper and paprika
- Preheat oven to 375 degrees convection or 400 degrees non-convection. Grease an oven-safe cooling rack large enough to fit both thighs using an oil-coated paper towel.
- Place an oven-safe cooling rack on top of a rimmed baking sheet. This will allow the chicken to stay crispy on all sides.
- In a food processor or blender, pulse the plantain chips until crushed into pieces the size of crushed cornflakes (not too fine but not so large they don’t stick to the chicken). Transfer to a large plate and stir in the optional pinch of salt, pepper and paprika for extra flavor.
- In a shallow bowl, whisk the egg well. Dip the chicken thighs and coat well on all sides, letting any excess drip off.
- Coat thighs one at a time in crushed plantain chips, pressing into meat so thighs are evenly and well coated.
- Place thighs on greased cooling rack on top of baking sheet. Bake in center of oven for 22 to 24 minutes until golden, crispy and cooked through.
- Let cool 5 minutes before slicing and serving with honey mustard or barbecue sauce.
To make egg-free, replace the whisked egg with 1/4 cup full-fat coconut milk.