Return to recipes


  • 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 town and then serve with the fries and salad, with extra Nando’s PERi-PERi and Nando’s Garlic sauce on the side.

This recipe uses:

Lemon & Herb PERi-PERi sauce

Filled with the taste of sun-ripened lemons and fresh herbs, Lemon & Herb PERi-PERi is packed with flavour with a dash of heat.