By Eddy − On Monday, May 1, 2017, 6 years ago in Chicken Recipes
5 out of 5 with 7 ratings
comments: 0 - views: 12328

Portuguese Hot Piri Piri Chicken Fingers Recipe


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.
Portuguese Hot Piri Piri Chicken Fingers Recipe


Preparation time 15 min
Cooking Time 20 min
Ready In 35 min
Level of DifficultyEasy
Servings4

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
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

Instructions

  • 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

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