- 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
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.