Toston Chicken Recipe

Tostones

1. 1

   Prepare plantains

   Peel the plantains: cut off both ends, make a shallow lengthwise slit through the peel without cutting into the flesh, then slide the peel off with your fingers or a small knife. Cut each peeled plantain into 1 1/4- to 1 1/2-inch thick diagonal or crosswise rounds (about 8–10 pieces per plantain).

2. 2

   Par-fry

   In a heavy skillet or deep frying pan, pour enough vegetable oil to reach about 1/2 inch depth (about 1 to 1 1/2 cups; add more if needed later). Heat the oil over medium-high heat until it registers about 350°F (175°C) or a small piece of plantain sizzles immediately when added. Carefully add plantain pieces in a single layer (do not overcrowd) and fry for 2 to 3 minutes per side, until the surfaces are softened and lightly golden but not deeply browned. Work in batches so oil temperature stays steady. Remove the pieces with a slotted spoon and drain briefly on paper towels.

3. 3

   Smash

   While still warm but cool enough to handle, place each fried plantain piece between two pieces of plastic wrap, a folded piece of parchment, or in a tostonera (plantain press). Press down firmly to flatten to about 1/4-inch thickness. If you don't have a press, use the bottom of a heavy glass or small pot; press evenly so each toston is uniform.

4. 4

   Final fry

   Return the flattened plantains to the hot oil (maintain 350°F / 175°C) and fry 1 to 2 minutes per side, or until the edges are crisp and golden-brown. Remove and drain on paper towels.

5. 5

   Season

   While still hot, sprinkle each toston with a pinch of salt (about 1 teaspoon total across the batch) and, if using, a light dusting of garlic powder. Serve immediately for best crunch.

6. 6

   Notes

   If you prefer a crispier finish, shallow-fry in batches so oil temperature remains consistent. Use firm, fully green plantains for best texture; sweet ripe plantains will not produce the typical savory toston.