Spicy Crunchy Chipotle Chicken (Paleo)

Had a long weekend this weekend… fortunately spent a lot of it cooking, woo! I’ll have a lot of good recipes for you 🙂 I went out for a friend’s birthday to this place in north Philly called Urban Axes. It was really fun… something I never thought I’d say about drinking and throwing axes at a target. A little danger is fun.

The real fun happened afterwards — we went to eat and had the most delicious BBQ food at Fette Sau, in Fishtown (Philly). I got mac and cheese and baked beans as my sides, which were eh… but the MEAT. Omg, the meat. It was sold by the pound — I got some “burnt ends”, which is the crispy last pieces of the brisket, pork shoulder and pork butt. It was glorious… I love burnt food.

I was everywhere this weekend… I also went to Produce Junction in Exton, where I got 2 dozen roses for $5.00. Five dollars = happiness. I also bought some alstroemeria, which are the cutest little flowers that last forever. My sitting area is basically a garden. Which reminds me, I cannot WAIT to plant my herbs! I’m going to make a point to use them when I cook. Since the herbs got infected when they were brought in last year with little mites, I have to be careful to not let that happen this year.

Friday, I had the day off from work so I dedicated it to making some delicious recipes that I hope you’ll all really like 🙂 to start, how about some spicy chicken!??! The weather is poppin today, this recipe is poppin, I’m going to take my dog for a walk… just trying to make the best of global warming. For those of you that miss a good breaded chicken but can’t do any gluten, this is a treat for you. it has the crunch of a good panko, but is actually made from plantains and almond flour. Tasty, especially for picky eaters! Check it out.

Spicy Crunchy Chipotle Chicken (Paleo)


Prep time: 20 min

cook time: 25 min

Serves 4


For the Chicken

  • 2 large chicken breasts, trimmed and sliced in half thickness-wise
  • 10 oz (1 large bag or 2 small bags) plantain chips, plain
  • 1/3 cup almond flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp ground chipotle

For the coating/extra sauce

  • 1 cup paleo mayo, or soy-free veganaise
  • 2-3 tbsp adobo sauce (or more, to taste)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder



  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper, or lightly grease with ghee or coconut oil.
  2. In a large bowl, mix together your mayo, adobo sauce, garlic, paprika, onion powder, salt and pepper. Adjust flavors as needed. Scoop out about 3 tbsp, and set aside. You will need this later for your garnish.
  3. Crush your plantain chips until fine crumbs, similar to panko or as crumbly as you can get them. Add them to another large bowl, along with your almond flour, garlic powder, paprika, onion powder, salt, pepper and chipotle. Mix with a fork until combined.
  4. Similar to chicken Milanese, this is a step by step process. Dip the chicken into the sauce, coating generously and thoroughly. Allow any excess to drip off, and place in breading, pressing to coat thoroughly. If you have any spots that are missed, make sure to cover. Place on your baking sheet, evenly spaced.
  5. Bake for about 25 minutes, until chicken starts to brown. Remove from heat and drizzle with extra mayo sauce.




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