Plantain Chicken Strips with Yuca Fries

Bring a medium pot of water to boil. Add yuca and cook until fork-tender, 15 to 20 minutes. Add salt to water and let sit for 2 to 3 minutes. Drain yuca and transfer to paper towels to drain further; let cool slightly. Cut yuca lengthwise into 1/2 inch strips, removing the fiber that runs down the center. Season with adobo to taste. In a small bowl, whisk together ketchup and mayonnaise; cover and refrigerate.

In a medium bowl, whisk together buttermilk, orange juice, lime juice, and adobo seasoning. Add chicken to buttermilk brine and let marinate for 10 minutes to 20 minutes. Remove chicken from brine, transfer to a paper towel-lined plate, and pat dry. Whisk egg into buttermilk brine.

Preheat oven to 425°F. Using a food processor, grind plantain chips to the size of panko crumbs (you should have about 1 cup plantain pieces). Transfer ground chips to a medium bowl and add panko, stirring together. In a separate medium bowl, whisk together flour, ground black pepper, kosher salt, and granulated garlic.

Line a rimmed baking sheet with parchment paper and place a wire baking rack within the lined baking sheet. Working with a few pieces of chicken at a time, dredge first in flour mixture to coat, then dip in buttermilk brine and turn to coat, gently shaking off any excess brine back into bowl. Lastly, coat chicken in plantain chip mixture, turning so fully covered, and press firmly to adhere. Place chicken onto wire rack. Spray chicken lightly with cooking spray. Bake chicken tenders until an instant-read thermometer registers 165°F when inserted into center, 18-20 minutes.

While chicken cooks, preheat air fryer to 385°F. Spray both yuca pieces and air fryer basket with cooking spray. Working in batches, place yuca in basket and air-fry until golden brown, 13 to 15 minutes.

Serve chicken and yuca fries with adobo, lime wedges, and mayo ketchup, if desired. Garnish with parsley.