Andalusian chicken strips
Spain on a Fork · ♥ 941 likes · 9.7K views · 7 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole boneless chicken breasts
Pat two boneless chicken breasts completely dry on paper towels.
Cut the breasts into strips 2 inches long by half an inch thick (5 cm by 1.5 cm) and put them in a large bowl.
- 30 ml lemon juice
- 3 cloves garlic
Squeeze 2 tablespoons of lemon juice over the chicken and finely grate in 3 cloves of garlic.
- 2½ g sweet smoked Spanish paprika
- 1 g dried oregano
- 1½ g ground cumin
- 5 g chopped parsley
Add smoked paprika, dried oregano, ground cumin and chopped parsley, season with sea salt and black pepper, and mix well.
- sea salt
- freshly cracked black pepper
- 60 g all-purpose flour
- 60 g cornstarch
Whisk the all-purpose flour and cornstarch together in a separate bowl.
- 240 ml extra virgin olive oil
Heat a fry pan over medium heat with one cup of extra virgin olive oil.
Coat the chicken pieces evenly in the flour mixture and shake off the excess.
Once the oil is hot, add the chicken in a single layer, spaced out, frying in batches so the pan is not crowded; 3 to 4 minutes per side until golden, crispy and cooked through.
Transfer each finished batch to a dish lined with paper towels; hold in an oven at its lowest setting to keep warm.
- 2 cloves garlic
- ¼ tsp saffron threads
- sea salt
Pound 2 roughly chopped cloves of garlic with the saffron threads and a pinch of sea salt in a mortar until well mashed.
Saffron mayo alioli
- 120 g mayonnaise
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt and freshly cracked black pepper
Add the mayonnaise, 1 teaspoon lemon juice and 1 tablespoon olive oil, season with salt and pepper, and whisk to a creamy sauce.