Crushed plantains add flavor and flair to this chicken tender recipe. Using a rack to cook these baked chicken tenders ensures they get crispy on all sides without a soggy bit in sight.
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
Whisk eggs in a shallow dish. Place plantain chips and cornstarch in separate shallow dishes. Coat chicken tenders in the cornstarch, shaking off the 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 in the thickest part registers 165°F, 15 to 20 minutes.
Meanwhile, mix mayonnaise, chutney and Sriracha to taste in a small bowl.
Serve the chicken with the sauce.
Chips made from plantains, a firm, starchy fruit, give these baked chicken tenders incredible crunch and sweet-and-salty flavor.