We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the chicken strips with salt, pepper, paprika, chilli flakes, dried parsley, all spice, garlic powder, and chilli powder.
Add lemon juice, sesame oil, and yogurt. Mix well until every strip is coated, then leave to marinate.
Mix plain flour, baking powder, cornflour, pepper, salt, dried onion, and paprika in a bowl.
Add some of the chicken marinade to the flour mixture to make the coating more crispy.
Coat each chicken strip thoroughly in the seasoned flour.
Fry for 8 minutes on each side on medium to high heat, starting with hot oil then lowering the temperature slightly.
Mix mayonnaise with peri peri sauce to make the dip.
Serve the tenders hot with the sauce.
Want to keep this recipe for later? We can email it to you!
Season to taste - 1 tbsp per spice works well.
Make sure the oil is hot at first to get the coating crispy, then lower the heat slightly so the chicken cooks through.
Can I use a different oil for frying?
Yes, you can use any high smoke point oil like canola or vegetable oil.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes for best results.
Can I bake the chicken tenders instead of frying?
Yes, you can bake them at 200°C (400°F) for about 20-25 minutes, turning halfway through.
What can I substitute for peri peri sauce?
You can use hot sauce or sriracha as a substitute for peri peri sauce.
How do I store leftover chicken tenders?
Store them in an airtight container in the refrigerator for up to 3 days.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
