Ingredients
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Cooking spray
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2 large eggs
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1/4 cup all-purpose flour
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1 (5 oz) bag plantain chips
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1 1/4 lbs boneless, skinless chicken thighs
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1/3 cup Thai sweet chili sauce
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2 tbsp light mayonnaise
Steps
1
Preheat oven to 425°F. Place a wire rack inside a large rimmed parchment-lined baking sheet. Coat rack with the cooking spray.
2
In a shallow dish, whisk the eggs and season with salt and pepper. To another shallow dish, add the flour and season with salt and pepper. Add the plantain chips to a resealable bag, seal, and crush using hands or a rolling pin. Transfer to a medium bowl.
3
Cut the the chicken thighs into 2-inch strips. In batches, add chicken strips to flour, tossing to coat. Add chicken strips to beaten egg, tossing until well coated. Lift chicken strips to let excess egg drip off, then add to crushed plantains, tossing and pressing to adhere evenly. Arrange in single layer on wire rack, spacing each piece 2 inches apart. Season with salt and pepper and coat chicken with cooking spray. Bake 20–25 min., until golden brown and cooked through.
4
In a small bowl, whisk together the mango marinade and mayonnaise. Serve as a dipping sauce for chicken fingers.
