Plantain-Crusted Chicken
Angela Nadeau
By Andrea Immer Plantain chips - available at some supermarkets and in ethnic markets - give this pan-fried chicken its sweet crunch (or you can substitute banana chips from the health food store). A little habanero hot sauce and some spices borrowed from Jamaican jerk give it a hint of heat. Navarro’s Mendocino Chardonnay, whose tropical fruit flavor and subtle but spicy oak compliments the coating’s toasty banana and spicy flavors.
ingredients
- • 1 cup plantain chips or unsweetened banana chips
- • 1 tablespoon dry mustard
- • 1 tablespoon dried thyme
- • 1/4 teaspoon allspice
- • 1/4 teaspoon ground cloves
- • 1 1/2 teaspoons kosher salt
- • 1 1/2 teaspoons freshly ground black pepper
- • 1 large egg
- • 1 tablespoon hot sauce made with habanero peppers or more to taste
- • 1/4 cup flour
- • 4 chicken breast halves (about 1 1/2 pounds), rinsed and thoroughly dried
- • 3/4 cup vegetable oil
- • 1 lime, cut into wedges
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