Cut the chicken into 15-18 pieces, keeping the bones attached.
Make the marinade: mix coarse salt, black pepper, a generous amount of chili powder, crushed garlic, and peanut oil to taste.
Massage the marinade thoroughly into all the chicken pieces.
Refrigerate the marinated chicken in a covered container for 1 to 2 hours.
Preheat the oven to 180°C (356°F) and line a baking sheet with baking paper. Arrange the marinated chicken pieces on the sheet in a single layer.
Bake for 30 minutes until golden and crispy without turning the pieces.
Peel the bananas. Brush them with the pan drippings from the chicken, then arrange them on the baking sheet with the chicken.
Bake for another 10 minutes until the bananas are firm and dry, not soft.
Check that the chicken has reached an internal temperature of 74°C (165°F).
Pile the crispy chicken pieces in the center of a large platter with a wide rim. Arrange the bananas around the chicken, cutting regular-sized bananas lengthwise and crosswise if needed. Place small heaps of coarse salt around the platter's edge.
Mix the chili sauce with Tabasco to taste and serve in small bowls on the side.
To eat: dip each chicken piece first in salt, then in the chili sauce.
Serve the bananas as a side dish—no bread is needed.
This dish can also be prepared on a grill as an alternative cooking method.
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