Coconut chicken nuggets with a strawberry and crème fraiche salad

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

Tropical, tasty and toasty, you can get this hot little number out of the kitchen and onto the plate in no time at all! 

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Find out about Extra Hot PERi-PERi sauce

  • 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 Cup (125ml) 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 


  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.