2skinless boneless chicken thighssliced into 1cm thick goujons
4tsppiri piri sauce(I use Nando’s medium peri-peri sauce)
1heaped tbsp self-raising flour
olive oil
0.25of a cucumberpeeled into ribbons
10gfresh dillleaves only
8jarred sliced green jalapeñosplus liquor from the jar
salt and freshly ground black pepper
2burger buns
2tbspsour 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.