Crunchy, lemon zest fillets

Cooking time
  • Chicken
  • Seafood
  • Extra Mild
  • That’s oven cooked
  • That’s super quick

Crunchy chicken or fish fillets with a PERi-PERi lemon zest crust.

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Find out about Lemon & Herb PERi-PERi sauce

  • 4 Skinless chicken breasts, flattened, or firm white fish fillets
  • 10 Cracker biscuits
  • Zest and juice of 2 lemons
  • 40g Butter
  • 1 Tbsp Flat leaf parsley
  • Salt and freshly ground black pepper to taste
  • 3 Tbsp Cake flour
  • 50ml Nando’s PERi-PERi Sauce
  • 2 Eggs


  1. Preheat oven to 180˚C.
  2. Mix cream crackers, lemon zest and juice, butter, parsley and a pinch of salt and pepper in a food processor until mixture is very fine. Pour cracker mixture onto a plate.
  3. Sprinkle the flour onto a second plate.
  4. Beat eggs and Nando’s PERi-PERi Sauce together.
  5. Dip each chicken breast into the flour until both sides are completely coated, then dip into the egg mixture until covered and then into the cracker mixture, pressing the mixture onto the breasts to stick.
  6. Place chicken on a baking tray and bake in the oven for 15 – 20 minutes.
  7. Leave breasts whole or slice in strips and drizzle with lemon juice.

Try our sauces

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

Dial up: Medium PERi-PERi rub

Dial down: Mild PERi-PERi sauce