Doritos Crusted Peri Peri Flavored Chicken Tenders

Ingredients

• 250 gboneless chicken pieces
• 2 tablespoonsginger and garlic paste
• to tastesalt
• 1 teaspoonpaprika
• 1 teaspoonblack pepper
• 4 tablespoonsready-made peri peri sauce
• 250 ml (1 cup)buttermilk or laban
• 1egg
• about 120 ml (½ cup)crushed cornflakes
• about 240 ml (1 cup)crushed Doritos
• about 120 ml (½ cup)breadcrumbs
• about 125 g (1 cup)flour, seasoned with salt, pepper and paprika
• as neededoil for deep-frying

Instructions

1. 1

   Marinate chicken

   Mix the chicken with the spices, ginger and garlic paste, peri peri sauce, laban or buttermilk, and egg. Leave it to marinate for 30 minutes.

2. 2

   Coat the pieces

   Take the chicken pieces one at a time. Coat each first in the seasoned flour, then in the crushed mixture of cornflakes, Doritos and breadcrumbs.

3. 3

   Fry until golden

   Deep-fry the coated chicken in oil until crisp and golden.

4. 4

   Serve with dips

   Serve the tenders with ketchup and chutneys.

What are Doritos-crusted peri peri chicken tenders?

Chicken tenders are strips or small pieces of chicken coated and fried until crisp. This version brings together peri peri seasoning, a popular spicy flavour associated with Portuguese-African cooking, and a crunchy coating of crisps, cornflakes and breadcrumbs.

The recipe works by marinating the chicken before coating it, so the meat is seasoned beneath its crisp exterior. The combination of crushed Doritos and cornflakes gives the crust a distinctive savoury crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 25g protein, 48g carbs, 16g fat.

The chicken and egg provide most of the protein, while the flour, cornflakes, Doritos and breadcrumbs contribute much of the carbohydrate. The coating and any oil absorbed during deep-frying account for much of the fat. Pair a serving with salad or vegetables for a more balanced plate.

The marinade

Laban or buttermilk: Either provides a tangy base for the marinade. The egg is mixed in with the marinade as directed, rather than used as a separate dipping step.

Peri peri and spices: The sauce, ginger and garlic paste, paprika, pepper and salt season the chicken. Taste the sauce first if you are unsure how much extra salt to use.

Building the crunchy coating

Crushed mixture: Combine the cornflakes, Doritos and breadcrumbs so each piece gets a blend of crisp textures. Crush the cereal and crisps into small pieces rather than powder.

Flour layer: Coat the marinated pieces in seasoned flour before pressing them into the crumb mixture. This sequence helps the coating cling to the chicken.

Frying and doneness

Hot oil: Fry in batches if needed so the pieces have room in the pan. The coating should become crisp and golden; colour alone does not confirm that the chicken is cooked through.

Check the thickest piece before serving. Chicken should be fully cooked in the centre, with no raw-looking meat.

Timing the recipe

The stated marinating time is 30 minutes. Allow additional time for coating and frying, as the total cooking time is not specified in the recipe.

Prepare the crumb mixture while the chicken marinates, then coat the pieces just before frying to keep the coating from becoming damp.

What to serve alongside

Ketchup and chutneys are the suggested dips, offering a sweet or tangy contrast to the spiced coating. Serve the tenders soon after frying, while their crust is at its crispest.

For a more complete plate, add a fresh salad or vegetables alongside the dips.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Crush the Doritos and cornflakes finely enough to coat the chicken, but leave a little texture.
• Let excess marinade drip off before flouring to help prevent a soggy coating.
• Press the crumb mixture gently onto each piece so it adheres.
• Fry in batches rather than crowding the pan.
• Drain the cooked tenders briefly before serving.

Variations

• Adjust the heat: Use a milder peri peri sauce for a gentler version.
• Change the crumbs: Replace some of the cornflakes with extra breadcrumbs for a less pronounced cereal crunch.
• Use chicken strips: Cut the chicken into even strips for a more classic tender shape.
• Add herbs: Mix dried herbs into the seasoned flour for an aromatic note.
• Try an oven finish: Arrange coated pieces on a tray and bake until cooked through and crisp, turning once.

Common mistakes to avoid

• Skipping the marinade: Give the chicken the full 30 minutes so it has time to take on the seasoning.
• Leaving large crumb pieces: Crush the Doritos and cornflakes more finely so the coating sticks evenly.
• Applying crumbs before flour: Coat each piece in seasoned flour first, then the crumb mixture.
• Crowding the pan: Fry in batches so the pieces can crisp instead of steaming against one another.
• Relying on colour alone: Check the thickest piece to make sure the chicken is cooked through.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat in an oven or air fryer until hot throughout; the coating may soften during storage and will not be quite as crisp as when freshly fried.

Frequently asked questions