The breadcrumbs in this recipe have just a hint of sweetness from the coconut flakes and the plantain to add an unexpected twist to everyone’s favorite chicken dish!
Recipe courtesy of Richard Blais and Morton® Salt
- Preheat oven to 400ºF.
- Pulverize plantain chips in a food processor until a bread crumb like texture is achieved. If you don’t have a food processor, a blender will do, or even crushing them finely by hand or in a plastic bag.
- Set up a breading station with two separate bowls. Have one bowl with the ground plantains and coconut mixed with the paprika, garlic, and onion powder. Have another bowl with the mayonnaise and buttermilk mixed.
- Season the raw chicken tenders with Morton® Fine Sea Salt and white pepper.
- Once seasoned, dip the chicken in the mayonnaise and then in the plantain coconut mixture, and pack on the breading. You can double dip if you want a thicker coating.
- Cook the plantain and coconut-breaded chicken on a tray with a rack for 30–40 minutes. Alternatively you can cook the tenders in a pan with hot oil.
- Finish with a squeeze of lemon, and a sprinkle of parsley and Morton® Coarse Sea Salt for a colorful garnish.
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