Chicken Lagrimitas Recipe
Spiced fried chicken strips, almond romesco
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Ingredients
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Chicken Strips
Almond Romesco
Method
Chicken Strips
Prepare the Chicken
Cut the chicken breasts into thin strips (about 1 inch wide).
Make the Breading Mixture
In a shallow bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
Bread the Chicken
Dip each chicken strip into the egg wash, allowing excess to drip off, then coat it in the flour mixture. Press the mixture onto the chicken for even coating.
Fry the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded chicken strips in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Almond Romesco
Toast the Almonds
In a dry skillet over medium heat, toast the almonds for about 3-4 minutes until fragrant and lightly golden. Stir frequently to prevent burning.
Blend the Romesco
In a food processor, combine the toasted almonds, roasted red peppers, garlic, olive oil, red wine vinegar, salt, black pepper, and smoked paprika. Blend until smooth and creamy. Adjust seasoning to taste.