If you’re feeding a crowd or just want to try something new with plantains, this loaded recipe is a delicious way to switch up your weeknight routine. With crispy, golden plantain fries piled high with juicy fried chicken and a spicy cabbage slaw, this isn’t your average fry platter.
Inspired by Caribbean street food, this dish brings comfort, crunch, and bold flavor to your table in under an hour.
Table of Contents
Jump to:
- Quick Look at Haitian Flavor
- Why You’ll Love This Recipe
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment
- Kitchen Must-Haves Reviews
- Substitutions
- Variations
- Storage and Reheating
- 5 Cooking Tips
- Frequently Asked Questions
- Air-Fryer Recipes
- Poultry Recipes
- 📖 Recipe
- Have a Comment or Question?
This recipe came about as a delicious solution to a common challenge: how to make Haitian-inspired food quickly using modern tools like the air fryer. Traditional Haitian dishes are often slow-cooked, full of steps, and layered with time-intensive prep, which makes them incredibly flavorful but sometimes hard to fit into a busy weeknight.
I wanted to keep the heart of those flavors while cutting down the cooking time, and that’s how these loaded plantain fries were born.
By seasoning the chicken with a blend of warm spices and recreating a quick, citrusy version of pikliz for the slaw, I was able to bring the essence of Haitian cooking to the table in under an hour with the crispy power of the air fryer leading the way.
Quick Look at Haitian Flavor
Haitian cuisine is all about building flavor from the ground up, layered, bold, and deeply rooted in history. We use spice blends like epis, a blended mix of herbs, aromatics, and peppers that forms the backbone of many dishes. Ingredients like scotch bonnet, clove, citrus juice, and fresh herbs are common, creating a balance of heat, brightness, and depth.
In this recipe, you’ll notice those same patterns: we season the chicken with a bold spice blend and add a spicy citrus slaw inspired by pikliz, a Haitian-style pickled vegetable relish. It’s a great introduction to how Haitians approach food—every element has a purpose, and every bite tells a story.
Why You’ll Love This Recipe
- Naturally gluten-free with no flour or breading just bold spices and fresh ingredients.
- Loaded plantain fries offer a crispy, starchy base that’s a tasty alternative to potato fries.
- Crispy, juicy chicken thighs tossed in warming spices and Worcestershire sauce.
- Fresh and spicy cabbage slaw adds crunch and heat with citrus and pepper sauce.
- Easy to customize with your favorite hot sauces or herbs for garnish.
Also! This is excellent for meal prep, casual dinners, or tropical-inspired gatherings.
Recommended Reads
- A Quick Look at Haitian Flavor with Pikliz-Style Citrus Slaw
- Air-Fryer Salmon with Pepper Cabbage Slaw and Yellow Rice
- Quick Pickled Vegetable Pepper Slaw (No Heating Required)
- Spicy Honey Jalapeno Lime Chicken with Broccolini
- Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables
- Best Air Fryer Caribbean Style Citrus Chicken Wings
Ingredients with Steps
To make these loaded plantain fries, start by mixing a bold, homemade seasoning blend of garlic powder, onion powder, smoked paprika, chili powder, cumin powder, ground cloves, dried thyme, dried oregano, kosher salt, and pepper.
Marinate boneless skinless chicken thighs with the spices, avocado oil, and Worcestershire sauce while you prepare a quick Haitian-style slaw with shredded cabbage, carrots, citrus juices, and scotch bonnet pepper sauce. Slice and soak green plantains, then air fry the chicken until golden and juicy.
After resting the chicken, air fry the plantains until crisp, then toss them in more seasoning. To serve, layer the fries on a plate, top with sliced chicken and slaw, and finish with fresh parsley and a squeeze of lime.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Green Plantains - These are firm, starchy, unripe plantains often used in Caribbean and Latin cuisine for frying or mashing. Unlike bananas, green plantains are savory and hold their shape well when cooked.
- Pikliz - A Haitian condiment made from shredded cabbage, carrots, hot peppers, and vinegar. It adds a spicy, tangy crunch to meats, rice, and fried foods. Check out the Piklis recipe page here.
- Air Fryer - A countertop appliance that circulates hot air to mimic the crispness of deep frying with very little oil. It's a great tool for healthier cooking with faster cleanup.
- Seasoning Blend
A mixture of dried herbs and spices that boosts flavor without needing sauces. In this recipe, the homemade blend includes smoked paprika, cumin, clove, thyme, and more. - Scotch Bonnet Pepper - A small, fiery chili pepper common in Caribbean cuisine. It adds heat and fruitiness to dishes. If you’re new to spicy food, use it with caution or substitute it with milder pepper sauces.
- Marinating - The process of soaking food in a seasoned liquid to enhance flavor and tenderness. In this recipe, the chicken is marinated in spices, oil, and Worcestershire sauce.
- Shredding - Cutting vegetables like cabbage or carrots into fine, thin strips. This helps slaw absorb dressings and pack into bites more evenly. Learning about using a Japanese Mandoline.
- Soaking Plantains - A method of placing sliced plantains in salted water before cooking to reduce starch and help with even browning during air frying.
- Worcestershire Sauce - A fermented liquid condiment with a savory-sour flavor used in marinades and dressings. It adds umami depth to meats.
- Resting Meat - Letting cooked meat sit before slicing allows juices to redistribute, keeping the chicken moist and flavorful.
For the Crispy Airfryer Boneless Chicken Thighs
For the Pikliz (Spicy Pepper Slaw)
For The Plantain Fries
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Make the Adobo Blend
In a small bowl, mix together garlic powder, onion powder, smoked paprika, chili powder, cumin, clove, thyme, oregano, salt, and pepper to make your seasoning blend.
Make extra and store in a small jar—it’s great on everything from veggies to eggs.
In a separate bowl, season the chicken thighs with three teaspoons of the blend, Worcestershire sauce, and avocado oil. For a deeper flavor, marinate the chicken for at least 15–30 minutes in the fridge.
Preheat the air fryer to 350°F and cook the chicken for 18 minutes, or until golden and the internal temp reaches 165°F. Flip the chicken halfway through for even browning on both sides.
Let the cooked chicken rest on a cutting board for 5 minutes before slicing. Resting locks in the juices and keeps the chicken tender when sliced.
Make the Pikliz Haitian Hot Pepper Slaw
In another bowl, toss together the cabbage, carrots, onion, bell pepper, citrus juices, vinegar, pepper sauce, and one teaspoon of the seasoning blend.
Press the slaw gently into the liquid so it lightly pickles and softens in the fridge.
Prep and Fry the Plantain
Peel and slice the plantains into ½-inch thick, 3-inch-long fries, then soak in salted water. Soaking helps reduce starchiness and prevents the fries from drying out.
Wipe down the air fryer with a paper towel, preheat to 390°F, then pat the plantains dry, toss with oil, and air fry for 8 minutes. Avoid crowding the basket space, which allows better airflow and crispiness.
Plate and Garnish
Toss the cooked plantains with the remaining seasoning blend while still warm. Seasoning hot fries helps the flavors stick better and infuse into the fries.
Slice the chicken into ¼-inch strips.
And layer over the plantain fries.
Then top with the spicy slaw and garnish with parsley and lime wedges.
Serve immediately to enjoy the full contrast of hot fries, warm chicken, and cold, tangy slaw.
Equipment
Here’s what you’ll need to make this recipe with ease:
- Storage Containers (Optional) – For marinating and storing leftovers.
- Air Fryer – Essential for getting the chicken and plantains crispy without deep frying.
- Mandoline or Sharp Knife – For evenly slicing cabbage, bell peppers, and plantains.
- Mixing Bowls – You’ll need a few for marinating chicken, making the slaw, and tossing plantains.
- Cutting Board – For slicing veggies and resting your cooked chicken.
- Tongs or Silicone Spatula – Useful for flipping and handling hot food safely.
- Meat Thermometer (Optional) – Ensures the chicken reaches a safe internal temperature of 165°F.
- Paper Towels – For drying plantains and wiping down the air fryer basket between uses.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
Date: 04/10/24
Review: The Cosori Turbo Blaze Air Fryer has been an absolute big help in my kitchen! The large basket is perfect for cooking bigger portions, and cleanup is a breeze—just toss it in the dishwasher, and it comes out spotless with no damage. I also love the thoughtful design, with a flat grid basket and silicone feet that prevent scratching and are super easy to remove and reinsert. The big, clear display with multiple preset temperature and time options makes cooking so quick and hassle-free, taking all the guesswork out of the process. Honestly, I love it so much that I haven’t had to pull out my Ninja air fryer since getting this one!
My Review: I’ve had my Benriner Mandoline Slicer for over 20 years, and it’s still one of the most reliable tools in my kitchen. While I own the older model, the new version is nearly identical, featuring the same chef-trusted quality, sharp Japanese stainless steel blades, and simple, effective design. It’s been a huge help with meal prep, especially when I need consistent, thin slices fast. Benriner has always been the original go-to mandoline in professional kitchens, and for good reason—it just works. If you want to learn more about how to safely and efficiently use a Japanese mandoline, check out my full guide on the Japanese Mandoline here.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: These tongs have been indispensable kitchen tools. Their sturdy build and heat-resistant silicone tips make them dependable for various cooking tasks, from flipping delicate fish fillets to pulling a hot oven rack, ensuring they're a valuable addition to my kitchen. The only problem I've had is grasping items with the tip. Silicone tongs are flexible and are not sturdy enough to pick heavy things with their tips. So I gave it a 4 out of 5. Hence, the reason why I still keep my metal tongs.
Substitutions
Dairy Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Bonus! This recipe is also gluten-free.
Vegetarian
- Boneless Skinless Chicken Thighs - Swap the chicken thighs for crispy tofu, tempeh, or air-fried cauliflower tossed in the same seasoning blend for a satisfying meatless version.
Convenience
- Air Fryer Chicken Thighs – Alternatively, bake them in the oven at 400°F for 25–30 minutes. This has not been tested, but it's a common method for boneless, skinless thighs.
- No Plantains? – Try air fryer sweet potato fries or roasted potato wedges. You can also turn this into lettuce wraps (which I've done and love!) or serve over rice and beans for a full plate.
- Pepper Sauce Substitute – Can’t find bottled? Use sliced fresh habanero or scotch bonnet peppers. Wear gloves when cutting, avoid touching your face, and thoroughly wash tools and surfaces with soap and water.
- Seasoning Blend Shortcut – Replace the spice list with 1½ tablespoons of Adobo seasoning blend, but watch the salt content since blends vary in sodium.
- Dried vs. Fresh Herbs – If using fresh herbs, use half the amount listed for dried. Fresh herbs are less concentrated but bring a brighter flavor thanks to their natural oils.
- Worcestershire Sauce – Try soy sauce or liquid aminos with a splash of vinegar for a similar umami-sour effect.
- Vinegar Options – Use white vinegar, apple cider vinegar, or rice vinegar, whichever you have on hand.
- Citrus Juices – Fresh orange and lime juice are best, but you can sub in lemon juice or bottled citrus blends in a pinch.
- Bell Pepper – Any color works, green, yellow, or even poblano for a mild heat.
- Cabbage – Use bagged coleslaw mix to save time on prep.
- Avocado Oil – Sub with olive oil, canola, or vegetable oil if needed.
Change Heat Level - Modify the air-fryer chicken thighs recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Sliced Chicken Tacos with Spicy Cabbage Slaw - Omit the plantains. Add the chicken to your favorite wrap/tortilla with the slaw.
- Fish Tacos with Spicy Cabbage Slaw - Use the spice blend on the salmon, Mahi Mahi, or bluefin tuna.
- Spiced Rubbed Chicken Sandwich with Creamy Slaw - Toss a thousand island dressing with the slaw on a soft roll.
- Spiced Sweet Potato Fries - Using the spice blend
- Haitian Chicken Rice Bowl - Omit the plantains and serve them with red beans and rice. Check out my Curry Chicken Stir Fry with Coconut Rice and Beans recipe for the rice.
Storage and Reheating
To keep your loaded plantain fries fresh and flavorful, it’s best to store each component separately in airtight containers. The air-fried chicken and plantain fries will stay good in the refrigerator for up to three days, while the spicy cabbage slaw is best enjoyed within two.
Over time, the slaw may soften as it continues to marinate in the citrus and vinegar juices, which slightly changes its texture but still keeps its flavor.
When it’s time to reheat, the air fryer is your best friend. Reheat the chicken and plantains at 375°F for 3 to 5 minutes to restore their crispy texture. Alternatively, you can use a toaster oven or regular oven set to 375°F for 8 to 10 minutes.
Avoid microwaving the plantains, as they tend to become soft and lose their satisfying crunch. The slaw doesn’t need to be reheated—just serve it cold or let it sit at room temperature for a few minutes before plating.
5 Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- For the crispiest plantain fries, be sure to soak the cut plantains in salted water for at least 10–15 minutes. This step helps draw out excess starch and prevents it from turning dry or overly chewy when air-fried.
- When making your spice blend, consider doubling the batch and storing it in a jar for future use. It’s versatile enough for seasoning vegetables, tofu, eggs, or even other proteins, and saves time on busy weeknights.
- Don’t skip the resting time after air-frying your chicken thighs. Letting the meat rest for five minutes allows the juices to redistribute, keeping every bite moist and flavorful once sliced.
- For more even air frying, avoid overcrowding the basket with plantains or chicken. Arrange everything in a single layer with some space between each piece to ensure maximum crispiness and even browning.
- Lastly, if your slaw tastes too sharp or spicy after mixing, let it sit in the fridge a bit longer. The extra time allows the cabbage and carrots to soften and absorb the flavors, resulting in a more balanced and flavorful topping.
Frequently Asked Questions
Ripe plantains are sweeter and softer, so they won’t crisp up the same way green plantains do. For this recipe, green plantains are best because they fry up crispy and hold their shape under toppings.
Yes, you can bake the chicken thighs in a preheated oven at 400°F for 25 to 30 minutes until golden brown and cooked through. Just note that this method hasn’t been fully tested for this exact recipe, so keep an eye on the internal temperature and texture.
Absolutely. You can prep the slaw and seasoning blend a day in advance and marinate the chicken overnight. Cook the plantains and chicken fresh just before serving for the best texture and flavor.
The slaw does have a kick thanks to the scotch bonnet or habanero pepper sauce, but you can easily adjust the heat level. Reduce the amount of pepper sauce or use a milder hot sauce to make it more family-friendly.
Yes! A pre-shredded coleslaw mix is a great time-saver. Just be sure to slice the onions and bell peppers fresh for the best texture and flavor.
Air-Fryer Recipes
Looking for other air-fryer recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
Poultry Recipes
Looking for other poultry recipes like this? Try these:
- Surprisingly High-Protein Meals Using Beans or Ground Turkey!
- Finger-Licking Chicken Wing Recipes You’ll Crave All Year
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
- Quick Spicy Potstickers | Chili Momo Tibetan Style
📖 Recipe
Loaded Plantain Fries with Crispy Chicken Thigh and Spicy Slaw
Ingredients
Adobo Seasoning Blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ⅛ teaspoon ground clove
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Chicken Thighs
- 7 ounces of chicken thighs boneless and skinless
- 1 tablespoon Worcestershire sauce
- 1 teaspoon avocado oil
Spicy Cabbage Slaw (Pikliz)
- 1 cup cabbage fine shreds
- ½ cup carrot fine shreds
- ¼ cup onion thin slices
- ¼ cup red bell pepper thin slices
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 2 tablespoons vinegar
- 1 teaspoon scotch bonnet pepper or habanero pepper sauce
Plantain Fries
- 12 ounces plantain
- ½ tablespoon avocado oil
- 1 teaspoon seasoning blend
Garnish
- chopped parsley
- lime wedges
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Seasoning Blend: In a mixing bowl, combine the garlic powder, onion powder, smoked paprika powder, chili powder, cumin powder, ground clove, dried thyme, dried oregano, salt, and pepper.
- Prepare the Chicken: Combine the three teaspoons of the seasoning blend, oil, and Worcestershire with the chicken in another mixing bowl. Then, cover with plastic wrap, place in a sealed plastic bag or air-tight container, and marinate in the refrigerator while prepping the rest of the meal.
- Make the Pepper Cabbage Slaw (Pikliz): In another mixing bowl, combine the cabbage, carrots, onion, red bell pepper, juices, vinegar, and pepper sauce with one teaspoon of the seasoning blend. Gently push down the vegetables in the juice mixture, cover them with plastic wrap, and place them in the refrigerator.
- Prepare the Plantain Fries: Peel and cut the plantain into ½-inch thick and 3-inch long fries, soak them in salt water in another mixing bowl or container, and set aside.
- Set the Air Fryer: Preheat the air fryer to 350 °F for a cooking time of 18 minutes. Then add and cook the chicken until golden brown with an internal temperature of 165 °F. Once the chicken is done, remove it from the air fryer and set it aside to rest on a cutting board for five minutes.
- Air Fry the Plantain: Wipe the air fryer with a paper towel. Be careful if it is still hot. Preheat the air fryer to 390 °F for a cooking time of 8 minutes. Drain the water from the plantain bowl, add the oil, and toss well. Then, lay the plantain fries spaced out evenly in the basket when the air fryer is ready.
- Remove the plantain from the air fryer and toss in the bowl with the remaining seasoning blend.
- Serve: Slice the chicken into ¼-inch thin pieces. Then plate up the plantain fries first, and add the sliced chicken on top. Then add the pepper cabbage slaw on top of the chicken slices with some of the juices. Garnish the dish with chopped parsley and a lime wedge.
Video
Notes
- Cajun Seasoning
- Taco Seasoning
- Adobo Seasoning
- Creole Seasoning
- Baharat Seasoning
Nutrition
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