A tray of plantain and coconut baked chicken tenders
Main Sea Salt Recipes

Plantain and Coconut Baked Chicken Tenders

When you have kids, the world of chicken tenders becomes reality. So how do you make them a bit
interesting, instead of fried? We’ve got a winner for you that uses plantain chips instead of breadcrumbs.

Choosing the Right Salt

When seasoning the plantain “breading” we always use Morton® Fine Sea Salt. It’s the perfect salt to help bring a triple threat to dishes – flavor, dimension, and texture. I recommend finishing the dish with some lemon, parsley and Morton® Coarse Sea Salt to add that final twist to the dish, with coarser grains delivering a burst of flavor and delightful crunch.
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Ingredients Instructions

Key Information

Dish Type

Main

Difficulty

easy

Ingredient List

Ingredients and measurements.

  • 2 cups unsweetened plantain chips, pulverized to look like bread crumbs
  • 1 cup shredded coconut unsweetened
  • 2 tsp. sweet paprika
  • 1½ tsp. granulated garlic
  • 1½ tsp. granulated onion
  • ½ tsp. fine ground white pepper
  • 1 tsp Morton® Fine Sea Salt
  • Pinch of cayenne pepper (optional)
  • 1 cup light mayonnaise
  • 1 cup buttermilk
  • 2-3 pounds of boneless chicken tenders or any chicken cuts
  • Chopped parsley, for garnish
  • ½ Lemon, squeezed
  • 1 teaspoon Morton® Coarse Sea Salt

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Preheat oven to 400 degrees.

Step 2

Pulverize plantain chips. To do so, simply add the plantain chips to a food processor and spin 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.

Step 3

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.

Step 4

Season the raw chicken tenders with Morton® Fine Sea Salt and white pepper.

Step 5

Once seasoned, dip the chicken in the mayonnaise bath then in the plantain coconut mixture and pack on the ‘breading’. You can (and should, if you ask me!) double dip if you want a thicker coating!

Step 6

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.

Step 7

Finish with a squeeze of lemon, sprinkling on the parsley and Morton® Coarse Sea Salt for a colorful garnish.

Step 8

Gently place the tenders in a cross fashion on a plate or serve in a basket family style!

A tray of plantain and coconut baked chicken tenders
A tray of plantain and coconut baked chicken tenders
Tips For Success

Tips to Erase Food Waste:

I can assure you there will be no leftovers here, but if for some reason there are a few tenders remaining after dinner, chopping them up and adding to fried rice, or fried cauliflower rice will be a great way to ensure nothing is going to waste! Chopped up in a salad or just cold as a snack also isn’t a bad idea. Also, by using mayonnaise as the “glue” for the breading we are being mindful of not wasting whole eggs which usually happens in a fried recipe.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
sea-salt-fine

Fine Sea Salt Fine 17.6 oz

Fine sea salt created by sea water that has been evaporated by the sun.   Morton Fine Sea Salt is the perfect salt for marinades, soups and dressings. This quick-dissolving, evenly-blending salt is an excellent choice for cooking. Take your baking to the next level and bring out the flavor of your cookies, cakes and pies – or try out a new salted caramel recipe. At Morton Salt, we make sure only the best salt crystals reach your plate, so every dish you create will be as flavorful as you intend. 

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Morton Salt
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