Jorge Castillo: They are kind of like a Cuban version of those fast food chicken nuggets -- only get this, we make ours with real chicken!
Glenn Lindgren: Serve them with rice and frijoles or a side of yuca and you have a delicious dinner.
Jorge Castillo: Do not over-marinate this dish. The high acid content will pickle the chicken.
These Cuban-style chicken strips literally jump out of the pan and onto your plate.
INGREDIENTS:6 cloves garlic, mashed
Arrange the chicken pieces in a shallow glass baking pan. Pour the marinade over the chicken pieces and mix them up so that all of the pieces are well coated. Cover with plastic wrap and refrigerate for about 2 to 3 hours.
After marinating: season the chicken pieces on the top layer by eye with salt, pepper, cumin, and oregano.
TIP: Use a mortar and pestle and finely grind the oregano.
Heat vegetable oil in a large skillet, deep enough to cover half the thickness of the chicken at one time.
Mix the flour with the salt and pepper and place in a shallow pan.
Remove the chicken pieces from the marinade (shaking off some of the excess marinade), dip each piece in the egg wash, and dredge in the seasoned flour mixture. (As you work down a layer, re-season the newly exposed layer with more salt, pepper, oregano, and cumin.)
Fry the chicken pieces, in small batches -- don't crowd the pan -- until all sides are golden brown and the chicken is completely cooked through.
Serve with rice or another side dish.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
Search or Browse All of the Recipes by Photo
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.