Instructions

Cut the chicken in slices (about 2

inch long and inch thick).
Season with salt and pepper. Add
garlic, half the parsley, mustard, and
lemon
juice.
Mix,
cover,
and
marinate in the fridge for one hour.
Put the flour in one bowl, the eggs in
another one, and the quinoa in a
third one.
Dip each chicken in flour, then eggs,
and then quinoa. Put in a plate.
Heat the oil in a saucepan over
medium heat.

Fry the chicken, a few pieces at a

time, turning once until golden all
around (about 5 minutes). Transfer to
a plate covered with paper towels to
drain the oil.
Combine
the
mayonnaise,
aj
amarillo paste, lime juice, capers,
and the remaining parsley in another
bowl. Season with salt and pepper,
and stir.
Serve the fritters with the sauce on
the side and garnish with a few
plantain chips.