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Ingredients

  • Oil for shallow frying
  • 6 Chicken fillets
  • 120g Cake flour
  • 1 Cup (250ml) Nando’s PERi-PERi sauce
  • 240g Toasted breadcrumbs
Skinny sweet potato fries
  • 2 Large sweet potatoes cut into matchsticks
  • 6 Tbsp corn flour
  • Oil for deep-frying
  • Salt to taste
  • Heat the oil over a medium heat.
  • Coat the sweet potatoes with corn flour and deep-fry until crispy and cooked.
  • Drain on paper towel.
Raw cabbage salad
  • Red cabbage, halved, washed and thinly sliced.
  • 25g Coriander, washed and roughly chopped
  • 1/4 Cup (60ml) Nando’s PERi-PERi sauce

Cooking Instructions

1 Heat oil over a medium heat.
2 Cut the chicken into large strips and coat in the flour.
3 Coat the chicken strips in the Nando’s PERi-PERi sauce.
4 Shake off any excess sauce and then roll in breadcrumbs. Place on a tray in the fridge for 10 minutes.
5 Fry the chicken strips in small batches, allowing them to brown on both sides.
6 Drain on paper towel and then serve with the fries and salad, with extra Nando’s PERi-PERi and Nando’s Garlic sauce on the side.