This piri piri crispy chicken buns recipe is from Jamie Oliver's One: Simple One-Pan Wonders recipe book. There's quite a few recipes in the 'burgers and toasties' section that I fancy!
The dish is quick to prepare and cook...and is absolutely delicious. The chicken goujons are lovely and tender on the inside with a lovely crispy coating that has a nice heat from the piri piri sauce. This is balanced with fresh pickled cucumber with a bit of heat of it's own from the jalapeños, along with cooling sour cream.
Enjoy with some homemade chunky oven chips on the side!
Tip
- This piri piri crispy chicken buns recipe can easily be adapted if you’re cooking for less or more people.
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How to make this Piri Piri Crispy Chicken Buns
Ingredients
- 2 skinless boneless chicken thighs, sliced into 1cm thick goujons
- 4 tsp piri piri sauce (I use Nando’s medium peri-peri sauce)
- 1 heaped tbsp self-raising flour
- olive oil
- quarter of a cucumber, peeled into ribbons
- 10g fresh dill, leaves only
- 8 jarred sliced green jalapeños, plus liquor from the jar
- salt and freshly ground black pepper
- 2 burger buns, shop bought or homemade
- 2 tbsp sour cream (I use reduced fat)
Instructions
- Put a 30cm non-stick frying pan on a medium high heat. Toss the chicken goujons in a bowl with 2 tsp of the piri piri sauce, then the flour. Drizzle a little olive oil into the hot frying pan and fry the coated chicken for 8 minutes, or until golden and cooked through, turning regularly.
- Meanwhile, place the cucumber ribbons and dill leaves in a bowl along with the jalapeños and a splash of liquor from their jar. Toss together, and season to taste.
- Halve the burger buns, lightly toast alongside the chicken, then divide and spread the sour cream between the bases. Add the crispy chicken, drizzle with the remaining piri piri sauce and pile the quick pickled cucumber on top. Put the lids on, and enjoy…with some chunky oven chips, if you fancy!
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Piri Piri Crispy Chicken Buns
Equipment
Ingredients
- 2 skinless boneless chicken thighs sliced into 1cm thick goujons
- 4 tsp piri piri sauce (I use Nando’s medium peri-peri sauce)
- 1 heaped tbsp self-raising flour
- olive oil
- quarter of a cucumber peeled into ribbons
- 10 g (0.4 oz) fresh dill leaves only
- 8 jarred sliced green jalapeños plus liquor from the jar
- salt and freshly ground black pepper
- 2 burger buns shop bought or homemade
- 2 tbsp sour cream (I use reduced fat)
Instructions
- Put a 30cm non-stick frying pan on a medium high heat. Toss the chicken goujons in a bowl with 2 tsp of the piri piri sauce, then the flour. Drizzle a little olive oil into the hot frying pan and fry the coated chicken for 8 minutes, or until golden and cooked through, turning regularly.
- Meanwhile, place the cucumber ribbons and dill leaves in a bowl along with the jalapeños and a splash of liquor from their jar. Toss together, and season to taste.
- Halve the burger buns, lightly toast alongside the chicken, then divide and spread the sour cream between the bases. Add the crispy chicken, drizzle with the remaining piri piri sauce and pile the quick pickled cucumber on top. Put the lids on, and enjoy…with some chunky oven chips, if you fancy!
Notes
- This piri piri crispy chicken buns recipe can easily be adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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