Paleo AIP Chicken Plantain Fritters Two Ways and Chicken Sage Sausage

Welcome to multiple high protein breakfast options, all made from leftover chicken! All you need is a food processor to turn your leftovers into a protein packed breakfast.

Sweet or Savory Chicken and Plantain Fritters

  • 2-3 ripe (dark black and yellow) plantains
  • 1 fully cooked boneless skinless chicken breast or 2 thighs
  • 1 tbsp coconut flour


  • 1 tsp coconut oil
  • 2 tbsp minced garlic
  • 1 shallot, chopped fine
  • Zest and juice of 1 lime
  • 1 bunch parsley
  • 1 tsp dried basil
  • 1/2 tsp salt


  • 1 inch ginger, peeled and minced
  • 1 tbsp cinnamon
  • 1 tbsp honey
  • 1/2 tsp salt


  • Toss your leftover chicken into a food processor and pulse until the pieces are the size of grains of rice or smaller.
  • Add the plantains and pulse until you achieve a smooth paste.
  • Use a silicone spatula to scrape the chicken-plantain mix into a bowl. Mix in the coconut flour.
  • Decide whether you’re making the sweet or savory variety.
  • If you’re making the sweet ones, just mix your ginger, cinnamon, honey, and salt into the batter.
  • For the savory ones, melt 1 tsp coconut oil in a skillet. Sautee the shallot until soft and translucent, 3-4 minutes. Add the garlic and continue to cook for another 2-3 minutes. Add the garlic, shallots, lime zest and juice, parsley, basil, and salt to the plantains and mix well.
  • Moisten your hands and grab about 1/4 cup of dough. Shape it into a patty, no more than 1/4 inch thick.
  • Melt your coconut oil in a skillet and cook at medium for 4-5 minutes per side or until golden brown. These burn easily, so when in doubt go low and slow on the heat.
  • Freeze any leftovers between two pieces of parchment paper. Reheat by putting them on a cookie sheet and baking at 400F for 8-10 minutes, or until completely warmed through.
  • Serve the sweet ones with leftover home made fruit compote, such as the cherries from my Paleo AIP Cherry Balsamic Rosemary Chicken.

Paleo AIP Sage Chicken Breakfast Sausage

  • 1 lb ground chicken
  • 2 tbsp sage powder
  • 2 tsp dried marjoram
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 1/2 tsp salt
  • 1 large shallot
  • 6-8 garlic cloves


  • This couldn’t be easier. It’s just putting things in the food processor and pulsing until you have a seasoned meat paste.
  • Toss the peeled and quartered shallot and your peeled garlic cloves into the food processor and pulse several times.
  • Add the ground chicken and keep pulsing until the aromatics are mixed in.
  • Scrape down the sides and add all the dried herbs.
  • Breakfast sausage has a much finer texture than hamburger. Keep pulsing until it turns into a smooth meat paste.
  • Moisten your hands and grab a golfball sized meat wad. Shape the sausage into small patties and cook over medium heat for at least 5 minutes per side, or until cooked through and the interior temperature reaches 165F.