Difficulty Hard
Cook Time 1 hr+
Heat Hot 🔥🔥
Components 6 components
Portuguese-African fire on a bun — peri peri sauce made with bird's eye chilies, roasted red pepper, garlic, lemon, and red wine vinegar gets drizzled over crispy chicken that's already got smoked paprika and cayenne in the batter. A charred lemon slaw keeps it fresh, a roasted red pepper bacon jam and a peri peri garlic goat cheese spread load up the bottom bun. Smoky, spicy, tangy, and addictive — this is the Nando's sandwich you wish existed.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg2-3 cups beef tallow or lard for frying1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika1/2 teaspoon smoked paprika1/2 teaspoon cayenne pepper1 tablespoon red wine vinegarPeri Peri Sauce 2 whole dried bird's eye chilies1/2 pepper red bell pepper (roughly chopped)3 cloves garlic cloves3 tbsp lemon juice1 tsp paprika1/2 tsp dried oregano1 tbsp red wine vinegar1/4 cup olive oil1/4 tsp saltGarlic Aioli 1/4 cup mayonnaise2 cloves garlic cloves (minced)1 tsp lemon juicepinch saltCharred Lemon Peri Peri Slaw 1/4 cup shredded green cabbage1/4 cup romaine lettuce (chopped)1 small Roma tomato (diced)1 tbsp red onion (thinly sliced)1 tbsp fresh cilantro (chopped)[object Object] DressingRoasted Red Pepper Bacon Jam 4 slices thick-cut bacon (diced)2 tbsp roasted red pepper (finely diced)1 shallot shallots (minced)1 clove garlic (minced)1/4 tsp smoked paprika1 tbsp brown sugar1 tbsp red wine vinegar2 tbsp waterPeri Peri Garlic Goat Cheese Spread 1 tbsp cream cheese (softened)2 tbsp goat cheese (softened)1 tsp peri peri sauce2 cloves roasted garlic (mashed)pinch smoked paprikato taste pinch of saltToppings & Assembly Charred Lemon Peri Peri Slaw Roasted Red Pepper Bacon Jam (spread on bottom bun) Peri Peri Garlic Goat Cheese Spread (spread on bottom bun) Peri Peri Sauce (drizzled over chicken) Garlic Aioli (drizzled over chicken) Charred lemon squeeze over everything Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 1 tablespoon red wine vinegar. 3 In another shallow bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, smoked paprika, and cayenne pepper. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 Toast the bottom and top of the bun until lightly golden. 10 Spread condiments and spreads on the bottom bun. 11 Layer toppings as indicated. 12 Place the fried chicken on the prepared bun. 13 Add all remaining toppings. 14 Close with top bun and serve immediately while the chicken is hot.
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