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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the chicken sausages into 4 long pieces each so they look like chicken fries.
Mix maida, cornflour, salt, black pepper, and chilli powder in a bowl. Add a little water to form a thick slurry.
Dip the sausage pieces into the slurry, ensuring each piece is fully coated.
Roll the coated sausages in bread crumbs for a crispy layer.
Heat oil in a pan and deep-fry the coated sausage fries on medium heat until golden and crisp.
Remove the fries, drain excess oil, and immediately sprinkle peri peri powder on top.
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Ensure the slurry is thick enough to coat the sausages well.
For extra crispiness, double coat the sausages by repeating the slurry and breadcrumb steps.
Can I use another type of sausage?
Yes, you can use any sausage of your choice, but chicken sausages work best for this recipe.
What if I don't have peri peri powder?
You can substitute with a mix of paprika, cayenne pepper, and a pinch of garlic powder.
How do I know when the fries are done?
The fries are done when they are golden brown and crisp.
Can I bake instead of fry?
Yes, you can bake them at 400°F (200°C) until golden and crispy.
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