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  • 6 Chicken fillets
  • 120g Cake flour
  • 1 Cup (250ml) Nando’s PERi-PERi sauce
  • 240g Toasted coconut
  • Canola oil for shallow frying
  • Salt to taste
  • ½ Pawpaw, cut into quarters
  • 250g Strawberries cut into thick rings
  • ¼ Cup (60ml) Mild PERi-PERi sauce
  • ½ Cup (125ml) crème fraiche
  • 1 Lime, zested
  • Fresh coriander and mint, to garnish

Cooking Instructions

1 Cut the chicken fillets into pieces and then dust in the flour, shaking off the excess.
2 Dip the chicken chunks into the Nando’s PERi-PERi sauce, then roll in the toasted coconut.
3 Heat canola oil, fry the chicken until golden, drain on paper towel and then season with salt.
4 Place the pawpaw and strawberries on a plate, add the chicken and drizzle with the Nando’s PERi-PERi sauce.
5 Mix together the crème fraiche and the lime zest to serve on the side. Garnish with fresh coriander and mint.