This crispy chicken recipe is known in Spain as ‘Lagrimitas de Pollo‘ or chickens’ tears because of the shape of the chicken pieces. They make a great little snack and are a popular dish in many parts of Spain. They’re very easy to prepare although what they are actually battered in, whether breadcrumbs or seasoned flour, varies from place to place. For this recipe we decided to use two of Spain’s king ingredients: Marcona Almonds and Paprika to give a nice crunchy spice to our ‘lagrimitas‘.Print
Almond Crusted Chicken Tenders with Paprika
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Cuisine: Meat
- 350g chicken breast
- 140g marcona almonds
- 1/2 tsp of paprika
- course sea salt (to taste)
- 2 free range eggs
- 250ml olive oil
- Take your chicken breast and cut it into long thin strips.
- Crack the eggs into a bowl and whisk them together.
- Put your almonds into your food processor or blender along with your paprika and some salt and pulse for about 10 seconds until you have a medium crumb. Set aside in a shallow bowl.
- Heat your olive oil in a deep frying pan. You need enough oil in the pan to cover your chicken. When the olive oil is hot, dip the chicken strips first into the beaten egg and then into the almond mixture.
- Carefully lay your strips into the frying pan. It’s best to only have 3 or 4 strips in the pan at a time. If you try and work with any more than that, they are liable to burn. Take care of oil splashes as well and if you can, have a lid to hand that you can use.
- Remove strips when cooked and pat dry on some kitchen towel to remove any excess oil.