Directions

• To a large bowl, add pulsed plantain chip crumbs, salt, paprika, garlic powder, and onion powder. Mix well to combine.
• Add 1/3 of the gluten-free breading to a plate or shallow bowl.*
• Add the avocado oil to a shallow bowl.
• Lightly dredge one tender in the oil, shaking off excess oil.
• Dip the tender into the breading, applying gentle pressure to ensure crumbs stick to the chicken. Coat all sides with the crumbs.
• Set aside on the wire rack (if oven-baking) or on a parchment paper-lined baking sheet or plate (if air frying).
• Repeat the steps with the remaining chicken tenders, using up the remaining 2/3 of the gluten-free breading as you go.
• Oven Instructions
• Preheat oven to 400F. Line a baking sheet with parchment paper and place an oven-proof wire rack on top.
• Place the prepared chicken tenders on top of the wire rack, spacing them out so they aren’t crowded on the rack.
• Place in the middle rack of the oven and bake for 13-14 minutes, until golden brown and crisp, and internal temperature reads 165F. No flipping needed.