Whole30/paleo tostone open face chicken sliders with spicy pineapple cole slaw
Yummy twice-fried plantain, topped with crispy grain-free/dairy-free chicken and spicy pineapple cole slaw. Whole30 and Paleo
cole slaw
  1. Season chicken with salt, cayenne, and paprika. Using a fork or a meat tenderizing blade.
  2. Toss the rest of the ingredients into a large ziplock bag. Place egg and water in a bowl, lightly beaten.
  3. Place slaw ingredients in a small bowl, mix well. cover and place in the refrigerator.
  4. Dip each of chicken in egg, and coat with tapioca flour mix. Place on a cooling rack for 10 min. After 10 min toss the chicken back in starch and recoat.
  5. Peel, wash and cut ends of plantain, then into 9 cylinders. season with salt.
  6. Heat a medium skillet in on medium heat. Add 1/4 cup of oil.
  7. Add plantains and brown each side.
  8. Remove out of oil, leaving skillet heating on the stove. Wet the bottom of a ringless plate/bowl or glass. On top of a cutting board, smash each piece into a circular disk. Use a spatula to remove if it is sticking.
  9. Return to oil and cook each side till crisp. Remove from heat and place on paper towel.
  10. Heat oil in a large skillet on medium to high heat. Add coated chicken and fry for 5 min on each side. chicken should be between 160-165 degrees Fahrenheit.
  11. Place on a clean cooling rack, to slightly cool.
  12. Place a few pieces of arugula on each piece of tostone, top with chicken and coleslaw. Drizzle with whole30 compliant bbq sauce.