Chop chicken tenders into bite size pieces (I was able to get 3-4 pieces from one tender). Season chicken with generous amount of salt and pepper.
Pour plantain chips into the food processor and grind mixture until fine, but flaky texture. Pour crumbs into gallon sized freezer bag.
Add arrowroot/tapioca flour to freezer bag containing the processed plantain chips, shake to combine.
Add small quantities of chicken to freezer bag; shake until chicken is covered in plantains.
Add chicken to sheet pan in rows, making sure to leave space in between (this ensures that you nugget will come out of the oven crispy)
Bake for 20 minutes (temperatures and times will vary) turning tenders over half way through cooking time. Chicken should be golden brown, crispy, and cooked through.
Serve immediately or allow to cool, then freeze.
I was able to get about 55 nuggets from 1.5lbs of chicken tenders
Try this mixture on baked chicken, pork chops, and cube steak.