Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Magazine, April 2021


Credit: Jacob Fox

Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

5 oz. chicken tenders & 2 Tbsp. sauce
212 calories; protein 0.5g; carbohydrates 10.5g; dietary fiber 1.3g; fat 19.4g; saturated fat 7g; mono fat 3.7g; poly fat 7.4g; trans fatty acid 0g; cholesterol 6.6mg; water 3.3g; vitamin a iu 62.4IU; vitamin a re 15.5RE; vitamin a carotenoid 1.7RE; vitamin a retinol 13.8RE; vitamin a carotene 9.2mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; vitamin b12 0.1mcg; vitamin c 1.1mg; vitamin e alpha equivalents 1.8mg; vitamin e iu 2.7IU; vitamin e mg 1.8mg; folate 3.2mcg; calcium 4.3mg; copper 0mg; iron 0.3mg; magnesium 13.1mg; phosphorus 13.8mg; potassium 93.2mg; sodium 99mg; zinc 0.2mg; omega 3 fatty acid 0.8g; omega 6 fatty acid 6.6g; alcohol 0g; caffeine 0mg; pyramid fat 0; pyramid fruit 0; soluble fiber 0g; insoluble fiber 0g; sugars 0.2g; monosaccharides 0.1g; disaccharides 0.1g; other carbs 0.4g; ash 0.3g; vitamin k 7.3mcg; pantothenic acid 0mg; chromium 0mcg; manganese 0mg; selenium 0.3mcg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 1.5g; 180 stearic 0.5g; 161 palmitol 0g; 181 oleic 3.9g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 6.4g; 183 linolenic 0.7g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; exchange fat 0; energy 123.6kcal; aspartic acid 0g; glutamic acid 0g; phytosterols 38.5mg; thiamin 0mg; riboflavin 0mg.