- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
To make these crispy chicken strips, Paola Velez first dredges the strips in a flour mixture, then dips them in a buttermilk brine — the same brine used to initially brine the chicken, bolstered with an egg — and finally coats the chicken with a mixture of ground plantain chips and panko. The chicken is paired with yuca fries that are crisped up in an air fryer and dusted with adobo seasoning for the finishing touch. Serve the chicken and fries with mayo ketchup for dipping if you'd like, as well as lime wedges and fresh parsley for garnish.
Ingredient:
- For the Yuca Fries
- 1 ½ pounds fresh yuca, peeled and cut into 3-4-inch pieces, or frozen yuca, thawed
- 1 teaspoon kosher salt
- Adobo seasoning
- ¼ cup ketchup
- ¼ cup mayonnaise
- Cooking spray
- For the Chicken Brine
- 1 pound boneless skinless chicken breasts, cut into about 10 to 12 strips total
- ½ cup buttermilk
- ½ orange, juiced (about 1/4 cup)
- ½ lime, juiced (about 1 tablespoon)
- 1 teaspoon adobo seasoning
- 1 egg
- For the Chicken Coating
- 4 ounces plantain chips
- 1 cup panko
- 1 cup all-purpose flour
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- ½ teaspoon granulated garlic
- Cooking spray
- Lime wedges, for serving
- Chopped fresh parsley, for garnish
