CRISPY Andalusian Chicken Strips | The Famous Lagrimas de Pollo

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Pat the chicken breasts dry on paper towels and cut each into strips about 2 x 1/2 inches (5 x 1.5 cm). Put them in a large bowl.
2. Add the lemon juice, grated garlic, paprika, oregano, cumin and parsley to the chicken, season with salt and pepper, and mix well.
3. Whisk the flour and cornstarch together in a separate bowl.
4. Heat the olive oil in a large frying pan over medium heat.
5. While the oil heats, coat the chicken pieces in the flour mixture and shake off the excess.
6. When the oil is hot, fry the chicken in a single layer in batches for 3 to 4 minutes per side, until golden and crispy. Drain on paper towels and keep warm in a preheated oven on its lowest setting.
7. For the aioli, mash the chopped garlic with saffron and a pinch of salt in a mortar with a pestle. Add the mayonnaise, lemon juice and olive oil, season lightly with salt and pepper, and whisk until creamy.
8. Spoon the aioli into a serving dish, arrange the chicken strips around it and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicLemonChicken breast