CRISPY Andalusian Chicken Strips | The Famous Lagrimas de Pollo

These crispy Andalusian chicken strips, known as “lagrimas de pollo,” are one of Andalucía’s most iconic tapas dishes. They’re filled with flavors, easy to make, and done in about 30 minutes. Serve them as a tapas appetizer or even as a main course, next to some roasted potatoes and a garden salad.

To make this recipe, I used boneless chicken breast. You can also use chicken thighs or a combination of both if you prefer. Either way, make sure to cut the chicken into similarly sized strips. That way, they all cook evenly.

I served these chicken strips next to a simple mayo aioli. Made with just garlic, saffron, mayonnaise, lemon juice, and olive oil. I used a mortar & pestle to bring it together. If you don’t have one, you can also use a food processor or even a handblender.

TIPS & TRICKS to Make this Recipe: I fried the chicken strips in extra virgin olive oil. Which is what’s typically used in Spain. Of course, you can use any oil you like. It’s just that extra virgin gives these chicken strips a beautiful lift of flavor.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make CRISPY Andalusian Chicken Strips

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CRISPY Andalusian Chicken Strips | The Famous Lagrimas de Pollo

Course Appetizer

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 595 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 boneless chicken breast 8 oz / 225 grams each
• 2 tbsp lemon juice 30 ml
• 3 cloves garlic (finely grated)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp ground cumin 1.50 grams
• 2 tbsp chopped parsley 5 grams
• sea salt & black pepper
• 1/2 cup all purpose flour 60 grams
• 1/2 cup cornstarch 60 grams
• 1 cup extra virgin olive oil 240 ml

FOR THE MAYO AIOLI

• 2 cloves garlic (roughly chopped)
• 1/4 tsp saffron threads 0.17 grams
• 1/2 cup low fat mayonnaise 120 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

Instructions

1. Add the chicken breasts over some paper towels and pat dry, then cut each one into strips that are 2 inches long x 1/2 inch thick (5 cm x 1.5 cm), and then add the chopped chicken into a large bowl

2. Squeeze the lemon juice over the chicken, then add in the grated garlic, paprika, oregano, cumin, chopped parsley, and season with salt & pepper, mix together until well mixed

3. Add the flour and cornstarch into a separate bowl, and whisk together

4. Heat a large fry pan with a medium heat and add in the olive oil

5. While the oil is heating, coat the pieces of chicken in the flour mixture, making sure to evenly coat them all around, and then shake off any excess flour

6. Once the oil is nice and hot, add in the chicken strips, all in a single layer and evenly spaced out, cook in batches, fry for 3 to 4 minutes per side or until golden and crispy, then transfer into a dish with paper towels (if you want to keep your chicken strips warm as you cook the rest of the batches, just add them into a preheated oven at its lowest setting)

7. To make the mayo aioli, add the chopped garlic into a mortar, along with the saffron and a pinch of salt, using a pestle, pound down on the garlic until well mashed, then add in the mayonnaise, lemon juice, and olive oil, then season with a kiss of salt & pepper, and whisk together until you get a creamy sauce

8. Transfer the mayo aioli into a serving dish and decorate the chicken strips around it, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

CRISPY Andalusian Chicken Strips | The Famous Lagrimas de Pollo

Amount Per Serving

Calories 595 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 6g38%

Trans Fat 0.03g

Polyunsaturated Fat 7g

Monounsaturated Fat 25g

Cholesterol 77mg26%

Sodium 368mg16%

Potassium 503mg14%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 1g1%

Protein 26g52%

Vitamin A 481IU10%

Vitamin C 9mg11%

Calcium 32mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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