Chip-Crusted Chicken with Maple Dijon Dipping Sauce
 
 
Created by:
Serves: 3-4
Ingredients
For the Chicken:
  • 1 lb. chicken tenders
  • a pinch of sea salt and pepper
  • ½ cup cassava flour or coconut flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 2 eggs, beaten
  • 2 cups chip scraps or crushed chips (I used plantain chips and sweet potato chips)
For the Dipping Sauce:
  • 4 tablespoons dijon mustard
  • 2 tablespoons maple syrup
  • ½ teaspoon dried thyme
  • sea salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees. Prepare a baking sheet with foil. If you have a wire rack, grease that and put it on top of the foil. If you don't, just grease the foil REALLY well!
  2. Season chicken with salt and pepper. Get out three medium bowls. Place flour and spices in first bowl and stir well. Crack eggs into second bowl and whisk until beaten. Pour chip scraps into third bowl. (If needed, crush chips in bag or in the bowl to make sure they are broken up into tiny pieces.)
  3. Dip each chicken tender into flour, egg, and then chips. Place on prepared baking sheet.
  4. Bake chicken for 20-25 minutes.
  5. While chicken bakes, whisk dipping sauce ingredients together.
  6. Remove chicken from oven when the inside is cooked through and the outside is brown and crispy. Cool for a few minutes until it's safe to handle. Serve with dipping sauce.
Notes
~I didn't test this using a wire rack since I don't have one. I just used foil, which worked great, but I imagine the rack would help to yield the crispiest results.
~Store leftovers wrapped in foil in the refrigerator and bake or broil to reheat and crisp up again. If you microwave them, they will be soggy.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/chip-crusted-chicken-maple-dijon-dipping-sauce/