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CRISPY Andalusian Chicken Strips

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.