By Edu Costa − On Monday, May 1, 2017, 6 years ago in
Chicken Recipes
5 out of 5 with 7 ratings
comments: 0 - views: 11809

This Portuguese hot piri piri chicken fingers recipe is full of flavor, but if you can't handle the heat, just leave out the hot sauce.
Preparation time | 15 min |
Cooking Time | 20 min |
Ready In | 35 min |
Level of Difficulty | Easy |
Servings | 4 |
Ingredients
2 pounds of chicken tenders2 teaspoons of salt1 teaspoon of pepper1 teaspoon of garlic powder1 teaspoon of paprika1 tablespoon of piri piri or hot sauceCooking spray for coating pan and chickenCoating:1 tablespoon of flour1 cup of bread crumbs1 cup of Panko bread crumbs1/2 teaspoon of salt1 teaspoon of garlic powder1 teaspoon of paprikaEgg wash:1 egg1 tablespoon of water1 tablespoon of piri piri or hot sauceSauce:1/4 cup of hot sauce2 tablespoons of melted butter
Get Portuguese ingredients

Directions
- Preheat oven to 375 degrees F. Spray a large sheet pan with a heavy coating of cooking spray.
- Season chicken in a medium bowl. Toss and coat with piri piri. Set aside.
- Place the coating ingredients in a plastic bag and shake well to blend.
- Beat the egg wash ingredients in a small bowl until well incorporated.
- Dredge 3 or 4 pieces of chicken at a time in egg wash. Shake off excess then place in plastic bag. Shake to coat evenly.
- Place tenders evenly on sheet pan.
- Spray tops of chicken with cooking spray.
- Cook for 15-20 minutes or until golden brown. Cut into one piece. Chicken should not be pink. Turn over and cook a few minutes longer to achieve a darker crispy color on all sides if desired
- Mix the hot sauce with the butter and cook for 1 minute to blend flavors. Make a double batch if you like it really HOT!
- Enjoy!
Recipe & Photo Credit: Tia Maria's Blog, portuguesediner.com/tiamaria
There are no comments for this recipe.
You might also like:
How to make Angela's Azores style bifanas, a traditional Portuguese dish renowned for their savory and succulent nature. These delectable treats consist of thin slices of marinated pork, typically served in a bread...
Gordon Ramsay's version of the Portuguese bifana, what do you think?
Madeira Island - Caught in the warm trade winds of the North Atlantic, visitors here are spoiled with dramatic cliffs and coastal charm.