Crispy and peppery—fried chicken spices on a plantain base.
A quick rest on a wire rack is all they need, no wasting paper towels.These crispy and peppery fried plantain chips sport a spiced seasoning that will be familiar to anyone who knows the Pollo Campero restaurant chain, since it's modeled on their fried chicken seasoning. I'd already gone down the rabbit hole of making a copycat Pollo Campero fried chicken recipe, and I'd also recently published a recipe for basic fried plantain chips, so it seemed obvious to combine the two.
The fried chicken at Pollo Campero, a chain with roots in Guatemala that's now popular all over Central America and beyond, is one of their signature dishes. While their recipe is a trade secret, I worked out a spice mix that meets my taste memories: complex pepperiness from both white and black pepper, with added heat and aroma from a combination of cumin, curry powder, cayenne, and paprika. MSG adds an essential savory note ., which produces uniformly thick plantain slices.
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