Plantain-Crusted Chicken Tenders with Mango Dipping Sauce
Active: 20 Min. Total: 35 Min
Canola oil cooking spray
2 large eggs
2 cups crushed plantain chips (about 6 ounces)
1/3 cup cornstarch
1 pound chicken tenders
1/4 teaspoon salt
5 tablespoons mayonnaise
3 tablespoons mango chutney
1-2 teaspoons Sriracha
Preheat oven to 425. Place a wire rack on a rimmed baking sheet and coat with cooking spray
Whisk eggs in a shallow dish. Place plantains and cornstarch in separate shallow dishes. Coat chicken tenders in the cornstarch, shaking off excess, then dip in the egg, letting the excess drip off. Coat with the plantain chips. Place on the prepared rack. Coat the chicken with cooking spray and sprinkle with salt
Bake the chicken until browned and an instant-read thermometer inserted into the thickest part registers 165, 15 to 20 minutes.
Meanwhile, mix mayonnaise , chutney, and Sriracha to taste in a small bowl.
Serve chicken with the sauce