Plantain Power! Crispy Chicken Nuggets (Gluten-Free & Delicious)
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
If you're a fan of crispy, golden chicken nuggets but looking for a unique twist, you're in for a treat. Today, we’re swapping out the usual flour for Tonomi's plantain flour, adding a delightful crunch and subtle sweetness to this classic favorite. Perfect for lunch, dinner, or a snack, these chicken nuggets are sure to be a hit with family and friends. Ideal for dipping and sharing, they're sure to become a new favorite in your recipe collection. Enjoy!
Author:Tonomi Super Foods
Ingredients
-
1 lb chicken breasts, cut into bite-sized pieces
- 1 cup Tonomi's plantain flour
- 1/2 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/4 cup milk
- Oil for frying (vegetable or canola oil works well)
Directions
In a shallow bowl, combine Tonomi's plantain flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- In another bowl, whisk together the eggs and milk until fully combined.
- Dip each chicken piece into the egg wash, ensuring it's fully coated.
- Transfer the chicken to the plantain flour mixture, pressing lightly to ensure an even coating. Shake off any excess.
- In a large frying pan, heat enough oil to cover the bottom of the pan over medium-high heat. The oil is ready when a small piece of bread dropped into it sizzles immediately.
- Carefully place the coated chicken pieces into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
- Use a slotted spoon to transfer the nuggets to a plate lined with paper towels to drain any excess oil.
- Serve the crispy chicken nuggets hot with your favorite dipping sauces.
Recipe Note
Cut chicken pieces into uniform sizes for even cooking.
Avoid overcrowding the pan; fry in batches if necessary to maintain the oil temperature and ensure crispiness.
For a healthier alternative, bake the coated chicken pieces on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through.
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