Peri-peri Chicken Dinner Recipe
Boneless, hand breaded and fried chicken breast, Portuguese peri-peri glazed sauce, served with our house made kale slaw, and your choice of two sides.
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Ingredients
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Chicken
Peri-Peri Sauce
Kale Slaw
Sides (Choose Two)
Method
Chicken Preparation
- 1
Prepare the Chicken
Season the boneless chicken breasts with salt and black pepper on both sides.
- 2
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. First, dredge each chicken breast in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken breasts and fry for about 5-7 minutes on each side until golden brown and cooked through. Drain on paper towels.
Peri-Peri Sauce Preparation
- 4
Make the Sauce
In a blender, combine red chili peppers (seeds removed), garlic cloves, lemon juice, olive oil, paprika, and salt. Blend until smooth. Adjust seasoning as needed.
- 5
Glaze the Chicken
Once the chicken is fried, brush the peri-peri sauce generously over each piece or serve it on the side.
Kale Slaw Preparation
- 6
Prepare the Vegetables
Wash and chop the kale, grate the carrot, and shred the red cabbage.
- 7
Mix the Slaw
In a large bowl, combine the kale, carrot, red cabbage, olive oil, apple cider vinegar, salt, and black pepper. Toss well to combine.
Serving Suggestions
- 8
Plate the Dish
Serve the peri-peri chicken alongside a generous portion of kale slaw and your choice of two sides.
