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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