You know what makes pollo a la plancha even better? MARIQUITAS! I took my favorite Cuban chicken recipe, marinated it in garlicky mojo, seasoned it with sazón completa, and coated it in crushed plantain chips instead of breadcrumbs. The result? Juicy, flavorful chicken with a golden, crispy coating. Serve it with white rice, black beans, and a squeeze of lime. SO GOOD!

A plate of crispy chip-crusted chicken served with white rice and black beans.
A plate of crispy chip-crusted chicken served with white rice and black beans.
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Crispy Plantain Chip Crusted Chicken

Jamie Silva
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings
Juicy, mojo-marinated chicken breasts seasoned with Cuban sazón completa, coated in crunchy plantain chips (mariquitas), and pan-fried until golden and crispy!
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Ingredients
 

  • 4 boneless, skinless chicken breasts, (approximately 1½ to 2 pounds total)
  • 1/3 cup mojo marinade, homemade or store-bought
  • 2 teaspoons homemade sazón completa
  • 5 ounces plantain chips
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • Neutral oil, for frying
  • Lime wedges, for serving (optional)

Instructions
 

  • Prepare the chicken. Slice each chicken breast horizontally into thin cutlets, if needed. Place the cutlets between two pieces of plastic wrap and pound to approximately 1/4-inch thickness using a meat mallet or rolling pin.
  • Marinate the chicken. Place the chicken cutlets in a shallow dish. Pour the mojo marinade over the chicken and season both sides with sazón completa. Toss to coat evenly. Cover and refrigerate for 20 minutes.
  • Prepare the breading. Place the plantain chips in a large zip-top bag and crush them into small crumbs using a rolling pin. Transfer to a shallow bowl. Place the flour and beaten egg in two separate shallow bowls.
  • Bread the chicken. Remove the chicken from the marinade, allowing the excess to drip off. Lightly pat dry with paper towels. Dredge each cutlet in flour, shaking off the excess, then dip into the beaten egg. Press into the crushed plantain chips until evenly coated on both sides. Let the breaded cutlets rest for 5-10 minutes to help the coating adhere.
  • Pan-fry the chicken. Heat approximately ¼ inch of neutral oil in a large skillet over medium heat until it reaches 325°F to 350°F. Working in batches, fry the chicken for approximately 3-4 minutes per side, turning carefully, until golden brown and crispy. Adjust the heat as needed to prevent the plantain chips from burning. The chicken should reach an internal temperature of 165°F.
  • Drain and serve. Transfer the chicken to a wire rack to drain any excess oil. Serve immediately with lime wedges, white rice, and black beans. Enjoy!

Notes

Chicken breasts: Pound the chicken into thin, even cutlets so they cook quickly and evenly.
Mojo marinade: Homemade mojo adds citrus and garlic flavor, but store-bought works too.
Plantain chips: Use plain, salted mariquitas. Crush them into small crumbs so the coating sticks to the chicken without falling off during frying.
Breading: Remove excess moisture from the marinated chicken before dredging in flour. Let the breaded cutlets rest for 5 to 10 minutes before frying.
Oil temperature: Keep the oil between 325°F and 350°F. Since plantain chips are already fried, they can brown quickly.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat in the oven or air fryer to help restore the crispy coating.
 
Serving: 1serving, Calories: 375kcal, Carbohydrates: 37g, Protein: 30g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 119mg, Sodium: 818mg, Potassium: 519mg, Fiber: 2g, Sugar: 6g, Vitamin A: 102IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 2mg
Course: Dinner
Cuisine: Cuban
Keyword: boneless chicken breast recipes, mariquitas
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