"I love plantain chips because they're so incredibly crunchy. I also love my chicken tenders crunchy... the result is a marriage made in food heaven." — Tess Le Moing, Recipe Developer.
"When you crush the chips, be sure to leave the crumbs pretty coarse - bigger crumbs make for crunchier chicken." This simple technique enhances the texture of the dish.
"Plantain chips are a gluten-free food? That means that with one simple ingredient swap (cornstarch in place of flour), these chicken fingers can be fully gluten-free, too." Simplifying dietary changes.
"This starts with a base of mashed avocado and mayonnaise like a creamy guacamole. Honey, lime juice, cilantro, garlic, and pepper really elevate it, though." Highlights the versatility of the dipping sauce.
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