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Preheat oven to 190°C/ 375°F.
Add chicken tenders, smoked paprika, salt and pepper to a large bowl, then mix until chicken is coated. In a medium bowl, beat your eggs together. Using your hands, crush cornflakes into a large mixing bowl, so you have a mixture of small and large cornflakes.
Dip each chicken tender in egg, then cornflakes - press cornflakes into chicken tenders until coated all over. Transfer to a lined baking tray, spray with low calorie cooking spray, then bake for 15-20 mins, until golden and crispy.
For the Creamy Peri Peri sauce, heat olive oil in a non-stick pan, then sauté garlic for 1-2 mins before adding peri peri sauce. Bring sauce to a simmer, then stir in mascarpone until combined.
Add peri peri seasoning, smoked paprika red wine vinegar and lemon juice, stir to combine and simmer for 3-4 mins, until reduced, then add boiling water to loosen sauce and dried parsley. Simmer until chicken tenders are baked.
Dip each chicken tender in creamy peri peri sauce and you’re good to go!
Ingredients
Serves 3
For the Chicken Tenders:
- 400g of chicken tenders.
- Tsp of smoked paprika.
- Salt and pepper, to taste.
- 2 eggs.
- 90g of cornflakes.
For the Creamy Peri Peri Sauce:
- 1/2 tbsp of extra virgin olive oil.
- 2 cloves of garlic - finely chopped.
- 4 tbsp of Nando’s Peri Peri sauce.
- 2 tbsp of mascarpone.
- 1/2 tbsp of peri peri seasoning.
- Tsp of smoked paprika.
- 1/2 tbsp of red wine vinegar.
- 1-2 tbsp of fresh lemon juice.
- 2-3 tbsp of boiling water.
- 1/2 tbsp of dried parsley.
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