Main Meals

Plantain Crusted Chicken Nuggets

This post is sponsored by Sprouts

Give your regular chicken nuggets a makeover with chili picante plantain chips. Naturally gluten-free and paleo-friendly. 

Our friends from Puerto Rico introduced us to plantains in the form of tostones (fried plantains) and mofongo and I really enjoy it’s unique taste. Personally, I don’t cook with plantains that often but you will find me snacking on plantain chips from Sprouts. The bulk bin section has plantains chips – regular and chili picante flavors and if you are new to plantains, this is a good way to introduce yourself to plantains. If you enjoy plantain chips, I guarantee that you will enjoy Plantain Crusted Chicken Nuggets even more.


Plantains, often referred to pasta and potatoes of the Caribbean are a member of banana family. They are starchy, lower in sugar, and are often treated more like a vegetable and are served baked, roasted, or fried in the form of a delicious savory side. Plantains and bananas do look alike but plantains are bigger, bright green, and thick-skinned.

I used chili picante plantain chips as a ‘bread crumb” for chicken nuggets as it gives a crispy and flavorful touch to your regular nuggets. It also happens to be gluten-free & paleo-friendly as I used almond flour instead of all-purpose flour.


Tip: While making chicken nuggets/tenders, use a cooling grid over a baking sheet while baking as it keeps nuggets crispy on both sides.


Plantain Crusted Chicken Nuggets will make a great snack for kids as well as entertaining a crowd. I see myself pairing these nuggets with roasted veggies or oven baked chips for a weeknight meal more often as it less 30 minutes or less!

Plantain Crusted Chicken Nuggets

serve: 2


  • Cooking spray

  • About 10 oz skinless chicken breast, cut into cubes (1 large chicken breast)

  • ½-3/4 cup almond meal (bulk bin at Sprouts)

  • 1 egg, lightly beaten

  • 1.5 cups crushed chili picante plantain chips

  • salt, pepper to taste


  • Preheat the oven to 375F.

  • Spray a wire cooling grid with cooking spray and place it on top of a baking sheet.

  • Cut chicken into cubes and season with salt and pepper. Set aside.

  • Make an assembly line with almond meal on a plate, beaten egg in a bowl, and crusted chili picante plantain chips in a plate.

  • Dredge chicken pieces one at a time into almond meal then dip into egg mixture shaking off excess. Then, coat with crusted chili picante chips.

  • Place the chicken on your prepared cooling grid and bake for 20 minutes.

  • Serve with ketchup of your choice.

I hope you will give Plantain Crusted Chicken Nuggets a try soon. You can find plantain chips at the bulk bin section in Sprouts or packaged in a plastic container ready to go. If you try this recipe, don’t forget to tag @foodpleasurehealth on instagram or pin it for later use.



This post is sponsored by Sprouts. Thank you for supporting the brands I love that continues to make Food, Pleasure, and Health possible. 

Dixya Bhattarai

Dixya Bhattarai

Written by

Thank you so much for visiting Food, Pleasure, and Health.