Plantain-Crusted Chicken Fingers Recipe
Prep Time:
30 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • ¼ cup kosher salt
  • ¼ cup granulated sugar
  • 1 ½ pounds chicken tenderloins
  • 8 ounces (about 4 cups) plantain chips
  • ½ cup all-purpose flour (or cornstarch, for gluten-free)
  • 2 large eggs
  • ¾ cup peanut oil (or other neutral oil), for frying
  • 1 ripe avocado, diced
  • ⅓ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 tablespoon minced fresh cilantro
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
Directions
  1. Add 1 quart water, the salt, and sugar to a large mixing bowl. Stir until the salt and sugar dissolve.
  2. Add the chicken tenders to the water and place in the fridge while you prepare the other ingredients.
  3. Place all of the avocado dip ingredients into a pint container.
  4. Use an immersion blender to blend until smooth. Alternatively, use a food processor or blender. Cover and chill in the fridge.
  5. Place the plantain chips in a zip-top bag and use a rolling pin to finely crush them. Alternatively, use a food processor.
  6. Transfer the ground plantain chips to a shallow bowl.
  7. Pour the flour into a second shallow bowl and beat the eggs in a third shallow bowl.
  8. Pat the chicken dry with paper towels.
  9. Dredge the chicken in flour, shaking off any excess.
  10. Then, dip the chicken in the beaten eggs, allowing any excess to drip off.
  11. Lastly, coat the chicken in the plantain chips, pressing to adhere.
  12. Heat a 12-inch skillet over medium-high heat, then add the oil. Working in batches, add the coated chicken and cook until golden brown and cooked through, about 5 minutes per side.
  13. Transfer the chicken to a paper towel–lined tray and repeat with remaining chicken tenders.
  14. Serve with the avocado dip.