Hot Piri Piri Chicken Fingers Recipe
Why You Will Love This Recipe
Get ready to elevate your dinner with these tasty hot piri piri chicken fingers! Juicy chicken tenders soak up a zesty marinade, delivering a flavor explosion in every bite. They’re crispy and can be tailored to suit any heat level, making them a hit for everyone. Pair them with a buttery hot sauce dip for an extra kick. These chicken fingers are sure to become a family favorite! Enjoy!
Tips for Success
• To ensure even cooking and maximum flavor, marinate the chicken tenders in the piri piri sauce, salt, pepper, garlic powder, and paprika for at least 30 minutes before breading them. This allows the spices to penetrate the chicken for a more intense flavor.
• When preparing the coating, mix the regular bread crumbs with the Panko bread crumbs to achieve a perfect balance of crunch and texture. The Panko adds extra crispiness, while the regular bread crumbs help bind the mixture together.
• Avoid overcrowding the pan when cooking the chicken fingers; this can lead to steaming rather than frying. Cook them in batches if necessary to ensure they get crispy and golden brown.
Frequently Asked Questions
Can I substitute chicken tenders with another type of chicken?
Yes, you can substitute chicken tenders with chicken breasts or thighs cut into strips. Just ensure to adjust the cooking time as thicker pieces may require a longer cooking time to be fully cooked.
How can I store leftover hot piri piri chicken fingers?
Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
What can I do if the hot piri piri chicken fingers are not crispy enough after baking?
If the chicken fingers are not crispy enough, you can increase the oven temperature to 400 degrees Fahrenheit for the last few minutes of baking. Alternatively, you can also briefly broil them for 1-2 minutes, keeping a close eye to prevent burning.
Recommended Drink Pairings
- Chardonnay: Its crisp acidity and fruity notes complement the spice of the piri piri sauce.
- IPA (India Pale Ale): The hoppy bitterness balances the heat from the chicken fingers.
- Lemonade: The sweetness and tartness provide a refreshing contrast to the spicy chicken.
- Cold Brew Coffee: The smooth, rich flavor pairs well with the savory elements of the dish.
- Green Tea: Its lightness and subtle bitterness can cleanse the palate between bites.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
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.
Adapted from a Recipe by: Tia Maria's Blog
Nutritional Facts (Per Serving)
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