Pollo con Tajadas — Print Recipe

Crispy fried chicken pieces served over a bed of thinly sliced fried green plantain chips with pickled onions, curtido, and chimol salsa.

Ingredients

8 chicken pieces (thighs and drumsticks)
4 green plantains
1 cup all-purpose flour
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 onion, sliced into rings
1/4 cup white vinegar
Vegetable oil for frying
Salt and pepper
Chimol salsa for serving

Instructions

1 Season chicken with garlic powder, cumin, paprika, salt, and pepper. Let sit thirty minutes.
2 Dredge chicken pieces in flour and fry in hot oil until golden brown and cooked through, about twelve minutes. Drain on paper towels.
3 Slice plantains very thin using a mandoline. Fry in batches until crispy and golden, about three minutes. Salt immediately.
4 Pickle onion rings in vinegar with a pinch of salt and sugar for fifteen minutes.
5 Spread plantain chips on a platter, arrange chicken on top, and garnish with pickled onions and chimol salsa.

Did You Know?

Pollo con tajadas is so popular in Honduras that many restaurants serve nothing else, and customers judge the establishment entirely by the crispiness of both the chicken and the tajadas.