This week, I am sharing my recipe for Easy Peri Peri Chicken Tenders. I honestly do not know if Nando’s even offers chicken tenders, but the flavour here is unmistakably inspired by them. These are perfect for batch cooking for lunches or for a quick dinner on a busy evening. For a genuine Nando’s style experience, toss the cooked tenders in your favourite Nando’s sauce. The Hot, Medium, Garlic, and Lemon Herb varieties all work beautifully.

This version comes together in minutes because all you really need are chicken breasts or chicken tenders, a little oil, and a good peri peri seasoning or rub, mine is totally homemade. The preparation takes less than eight minutes.

One ingredient that truly transforms the flavour of this peri peri base is malt vinegar. It adds a depth that regular white vinegar simply cannot provide. Malt vinegar is made from malted barley, which gives it a warm, rounded acidity with a gentle sweetness. It lifts the garlic, paprika, and oregano beautifully and brings that unmistakable peri peri tang that makes the chicken so vibrant.

When I tested this recipe with different vinegars, malt vinegar consistently gave the best balance. It sharpens the sauce without making it harsh and ties all the spices together. If you cannot find it, apple cider vinegar will work, but malt vinegar will always deliver the most satisfying flavour.

If you prefer another cooking method, the chicken can also be grilled, oven-baked, or prepared on a barbecue with equally delicious results.

What Is Perinaise

Perinaise is the creamy condiment that Nando’s is known for. It is simply a blend of mayonnaise and peri peri sauce. It is tangy, creamy, lightly spicy, and pairs beautifully with chicken, fries, burgers, wraps, and bowls.

My homemade Perinaise uses mayonnaise, sour cream, and a few spoonful’s of Nando’s peri peri sauce. It is richer, fresher, and more flavourful than anything bottled.

Heat Level and Spice Notes

Peri peri peppers are not easily available where I live, or perhaps I have not found the right source, so this version uses dried herbs and spices right from my pantry and bottled Nando’s peri peri sauce, thus making this intentionally simple and does not require blending peppers or making a traditional peri peri paste. The flavour comes from the combination of the rub, the marinade, and the final drizzle of sauce.

Watch me make it:

Ingredients

For the Chicken

• 1 to 1.5 pounds of chicken tenders or chicken breasts cut into strips
• 1 tablespoon oil
• 5 garlic cloves, crushed into a paste
• 3 tablespoons neutral oil
• 4 tablespoons malt vinegar
• 2 tablespoons smoked paprika
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 1 teaspoon white sugar
• 1- 2 teaspoons salt

For the Perinaise

• 3 tablespoons Peri Peri Sauce
• 1⁄2 cup mayonnaise
• 1⁄4 cup sour cream

Instructions

1. Make the Peri Peri Sauce Base

Place the garlic paste, oil, malt vinegar, smoked paprika, dried oregano, onion powder, sugar, and salt into a bowl. Mix well.

2. Place the chicken tenders in a bowl. Add one tablespoon of oil and coat the tenders evenly and marinate for one to two hours, or overnight for a deeper flavour.

4. Make the Perinaise: Combine the mayonnaise, sour cream, and a few spoonful’s of Nando’s Peri Peri Sauce. Mix until smooth and creamy. Refrigerate until ready to serve.

5. Air Fry the Chicken: Arrange the chicken tenders in one layer in the air fryer basket.

• Temperature: 400°F (200°C)
• Cook Time: 10 to 12 minutes
• Flip: Halfway through

Cook until the internal temperature reaches 165°F(74°C).

Alternative Cooking Methods:

• Oven: Bake at 425°F (220°C) for 12 to 15 minutes
• Grill: Cook 3 to 4 minutes per side or until cooked through.
• Barbecue: Cook until lightly charred and fully cooked through.

6. You may either toss the cooked tenders generously in Nando’s Peri Peri Sauce for a bold, restaurant-style finish, or leave them as they are and serve with Perinaise on the side for dipping.

Notes from my Kitchen:

Heat Level: This recipe is naturally mild and full of flavour. Increase the heat by adding more bottled peri peri sauce during serving.

Time Saver: Because this recipe uses a simple pantry-based peri peri mixture, there is no blending required and no need for a wet base mixture with peppers

Storage: Cooked chicken lasts three to four days refrigerated.

Perinaise keeps for one week.

Dietary Information

Gluten Free: This recipe is naturally gluten-free. The Nando’s Peri Peri Sauces (Medium and Hot varieties) are labelled gluten-free. 

Ensure that any additional ingredients are certified gluten free if preparing the dish for someone with strict sensitivity.

Egg Free: The Perinaise contains mayonnaise (which includes eggs). To make it egg-free, use a vegan or egg-free mayonnaise.

Dairy Free: The Perinaise contains sour cream, so if dairy-free is required, replace sour cream with a dairy-free yoghurt.

If you prepare these Nando’s Peri Peri Chicken Tenders, I would be delighted to know how they turned out. Please tag me on Instagram at @SpicyMemsahib, because I would love to see your plate!