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Preheat oven to 425°F. Plot a wire rack on a rimmed baking sheet and coat with cooking spray.
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Streak eggs in a shallow dish. Plot plantain chips and cornstarch in separate shallow dishes. Coat rooster tenders in the cornstarch, shaking off the extra, then dip in the egg, letting the extra drip off. Coat with the plantain chips. Plot on the fascinating rack. Coat the rooster with cooking spray and sprinkle with salt.
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Bake the rooster until browned and an instant-read thermometer inserted in the thickest section registers 165°F, 15 to twenty minutes.
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Meanwhile, mix mayonnaise, chutney and Sriracha to sort in a tiny bowl.
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Help the rooster with the sauce.
Tip
Chips made of plantains, a company, starchy fruit, give these baked rooster tenders not seemingly crunch and sweet-and-salty flavor.
