Baked Paleo-Plantain Chicken Tenders.

I took this poll to my instagram last week and got a huge response on wanting the recipe for these Baked Paleo Chicken Tenders. These babies are so crispy crunchy, and absolutely a piece of (grain free) cake to put together.

Trust me when I say this, I am such a H U G E fan of Artisan Tropic & their Plantain and Cassava Strips. This family started their company after one of their children was struggling with so many food allergies, and luckily, these bagged snacks made the cut. I    love them because they have no preservatives or artificial flavors, simply using seasonings like sea salt, or cinnamon to enhance these crunchy treats, and their classic sea salt plantain chips make an amazing crust for your grain free chicken tenders!


This blog is done in partnership with Artisan Tropic, allowing thatswhatsheeats to grow and thrive, continuing to bring the best brands and companies to my readers. Thank you readers, for your support. As always, all opinions and recipes are my own.

These come together with 5 ingredients, and bake up juicy & crisp. I promise the deep-fried, finger-lickin’, chicken expert in your life will give these a 10/10. Try them and see!

Baked Paleo-Plantain Chicken Tenders
2lbs chicken tenders, or 2lbs chicken breast, cut into strips.
2 eggs
1/2 cup unsweetened almond milk
1 bag Artisan Tropic Sea Salt Plantain Strips, crushed, blended, or food processed.
1/2 cup fresh cilantro or 1/2 cup fresh parsley, finely chopped. ( I prefer cilantro)
salt & pepper to taste

1/2 cup spicy mustard
1/2 cup avocado oil mayo
1 tablespoon chipotle powder


1.  Preheat oven to 425
2. in a large dish, combine crushed plantain chips, fresh chopped herbs, salt & pepper. In another dish, whisk 2 eggs with almond milk, and more salt & pepper.
3. Drag chicken tenderloins through the egg wash, and then through the crunchy plantain mixture, pressing the chips into the pieces of chicken to make sure they stick. Transfer the coated pieces of chicken to a baking sheet with a cookie rack on top, if you don’t have a cookie rack, no worries, just line with foil and non-stick cooking spray.

4. Spray tops of chicken tenders with cooking spray, and bake for 25 minutes at 425. after 25 minutes, turn broiler on, and broil on high for 1-2 minutes, until crust is golden brown and super crisp. Keep an eye on them, you don’t want them to burn! (I have the attention span of a two year old, so trust me, they will burn. watch them!)
5. mix sauce ingredients and use as a dipping sauce.


These are so versatile! You can marinade your tenders overnight in hot sauce, batter the same way, and toss in buffalo sauce for a paleo buffalo chicken tender for game day! They’re perfect diced up on a salad, or even as the filling for tacos!

You can order these snacks online, or find a store locator for them on their website, here. I will be teaming up with Artisan Tropic on Wednesday to giveaway a mixed case of plantain & cassava strips to 3 lucky winners, each! Follow them on Instagram, here!

As always, thank you so much for hanging out, I can’t wait to see you make these!
Use the hashtag #thatswhatsheeats, and tag me on the gram, so I can keep up with your foodie journey, too!



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