Fillets with fries

Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

Crumbed Chicken with Skinny Sweet Potato friesIngredients:

Oil for shallow frying
6 chicken fillets
120g (41/2oz) plain flour
250ml (9floz) piri-piri sauce
250g (9oz) toasted breadcrumbs

For the skinny sweet potato fries

2 Large sweet potatoes cut into matchsticks
6 tbsp corn flour
Oil for deep-frying
Salt to taste

For the raw cabbage salad

1/2 red cabbage, washed and thinly sliced.
25g (1oz) coriander, washed and roughly chopped
6 tsp piri-piri 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 piri-piri 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. Coat the sweet potatoes with corn flour and deep-fry until crispy and cooked.
  7. Drain the chicken and fries on paper towel and serve with the salad.

Recipe and image courtesy of Nando’s


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