Piri Piri Chicken Tenders
4
45 minutes
10–12 minutes
Cluckin’ brilliant. We’ve taken your normal tenders and crisped them up in an insane Piri Piri-buttermilk mixture. Give ‘em dip, give ‘em a fry, and enjoy with more Piri Piri. Easy.
Ingredients
-
500g chicken breast, sliced into strips
-
250ml buttermilk
-
3 tbsp Piri Piri (plus extra for dipping)
-
1 tsp smoked paprika
-
1 tsp salt
-
150g plain flour
-
50g cornflour
-
1 tsp smoked paprika
-
1 tsp salt
-
Neutral oil (vegetable or sunflower), for shallow or deep frying
Directions
In a bowl, whisk together the buttermilk, Piri Piri, smoked paprika, and salt.
Add the chicken, mix well, cover, and refrigerate for at least 30 mins.
In another bowl, combine the flour, cornflour, smoked paprika, and salt.
Remove tenders from the buttermilk, letting excess drip off.
Toss each piece in the flour mixture until well coated. For extra crunch, dip back into the buttermilk and flour again.
Heat oil to 180°C in a deep pan. Fry tenders in batches for 6-8 minutes until golden brown and cooked through.
Place on kitchen roll to drain.
Serve with a pot of Piri Piri on the side for dipping.
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