2 tablespoons Jerk seasoning (plus more for extra seasoning later)
2 cups almond meal
1 egg - scrambled
3 pieces of bacon
bundle of collared greens - cut into small chunks
1 papaya sliced
1 large mango or 2-3 small mangos - sliced
2 plantains - sliced thinly and into rounds
garlic salt (as needed)
garlic powder (as needed)
1 jar of coconut oil
Preheat oven to 400 degrees
In a large bowl, mix the jerk seasoning with almond meal
Take each drumstick and dunk it in the scrambled eggs. Once it is fully coated with egg, drop it in the almond meal and toss until completely covered.
As you finish putting the meal on each leg, place into a baking pan alternating directions. Try not to let the sides touch each other so they cannot stick together. You want to maximize your outer layer to keep the moisture in and maintain an awesome crunch!
After all they have been arranged as neatly as a bunch of synchronized swimmers in a hot tub, put in oven to cook for about 20 minutes
Slice bacon into 1 inch pieces and put into a frying pan on medium heat
After bacon is almost completely cooked, and there is a nice layer of bacon fat, add collared greens
Stir until the collared greens have cooked down, and then add papaya and mango.
Between the bacon fat and fruit you won't need much extra, but if you need a bit of a kick, season greens with garlic salt and jerk seasoning as you see fit
Place onto a back-burner on low heat so you can start making your plantains
Fill a small sauce pan with coconut oil -- I usually use almost an entire jar
Carefully place each slice of plantain into the oil so it doesn't splash. Fry for a few minutes on each side until they are a nice golden brown with a fried outside but still soft in the middle.
Take your time here, it's better to do small batches to make sure they all cook evenly. Keep an eye on your chicken, you will probably want to take it out of the oven while you finish the frying. Turn off the oven when you do.
As you complete each batch, place the plantains on paper towels to get rid of some of the excess oil and then toss in garlic salt. (my favorite method actually involves two paper bags. One bag folded to put the plantains on right after frying to get most of the oil out. Then the second bag has garlic salt in it and you place the plantain inside the bag, fold over the edge, and toss in the bag. It helps ensure that the chip is fully coated as well as keeps some of the grease)
After you finish the plantains put the chips in a bowl or plate and put into the oven that is still a little warm from cooking the chicken.
Add any remaining coconut oil to pan and let reheat
Carefully, add each leg of chicken to the oil. Depending on the size of your sauce pan you can do 1 or 2 at a time. My pan was very small so I did one.
Be sure to turn every minute for about 5 minutes. The chicken was already mostly cooked in the oven so this is to give it a nice crisp crust and a little bit more moisture.
Remove from oil when crust looks dark brown and put onto paper towels to remove excess oil
Carefully, toss in garlic salt, garlic powder and jerk seasoning as needed