Crispy crumbed chicken fillets with skinny sweet potato fries

Cooking time
  • Chicken
  • Medium
  • That’s pan-fried
  • That’s super quick

Chicken and chips from start to finish in 20 minutes, this one’s perfect for those impromptu get-togethers!

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  • 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
  1. Heat the oil over a medium heat.
  2. Coat the sweet potatoes with corn flour and deep-fry until crispy and cooked.
  3. 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


  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.

Try our sauces

You can try some other sauces with this recipe - we recommend the following:

Dial up: Hot PERi-PERi sauce

Dial down: Lemon & Herb PERi-PERi sauce