Caribbean Deep Fried Chicken Jibarito Sandwich

It doesn’t take much to convince me to eat fried chicken. Inspired by the popular street food in the Caribbean, this jibarito sandwich features extra spice to heat things up.

Another popular ingredient often used for withstanding the Caribbean climate is plantain. By replacing bread with flattened fried plantains (also known as tostones), this sandwich is substantial in a way that’s still refreshing.


  • 3 chicken breasts; cut in half crosswise
  • 2 cups flour
  • 2 cups buttermilk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. of jerk seasoning
  • 2 plantains; sliced in twelve, 1-inch rounds
  • 3 to 4 cups oil
  • 3 cornichons, as garnish (optional)

Sriracha Aioli


  • ½ cup mayonnaise
  • 1 tsp. lemon juice
  • 1 tsp. garlic, minced
  • 2 tsps. Sriracha



  1. Heat ½ tablespoon of oil in a skillet over medium-high heat, then fry sliced plantains for about 3 minutes.
  2. Remove plantains from skillet and place them between two pieces of wax paper. Press firmly to flatten.
  3. Once flattened, place the slices back into the oil for an additional 1 to 2 minutes or until golden brown.
  4. Remove from pan, set them on a paper towel-lined plate and season with salt.


  1. Place six pieces of chicken pieces in a glass dish and coat with buttermilk. Let sit for 1 to 2 hours.
  2. Mix flour with salt, pepper and jerk seasoning. Place flour in a shallow plate, and dredge chicken, ensuring all pieces are covered.
  3. Fry chicken in 3 to 4 cups of oil until the internal temperature reaches 165 degrees and chicken is golden brown.
  4. While chicken is cooking, mix mayonnaise, lemon juice, garlic and Sriracha together in a small bowl; set aside.
  5. Remove chicken from pan, set on a paper towel-lined plate and lightly season with salt.


  1. Layer one tostone with a piece of fried chicken, Sriracha aioli and finally, the second tostone. Garnish with a cornichon, placed on top of a toothpick and through the Jibarito.
  2. Serve and enjoy!