Crunchy chicken strips
Try making this simple starter ahead and freezing it ready for a special occasion or party
- Prep: 10 mins
Cook: 7 mins
- Serves 2
- Easy
Ingredients
- 200g boneless, skinless chicken breasts
- 1 egg, lightly beaten
- 85g polenta
- sunflower oil, for frying
- 3 tbsp half-fat crème fraîche
- 2 tsp peri peri sauce
- 100g bag watercress
- 2 tbsp ready-made vinaigrettes dressing
Method
-
Cut each chicken breast into five strips.
Season the egg, then coat each piece of
chicken first in the egg, then the polenta.
Heat about 2cm oil in a frying pan, add the
chicken and fry for 5-7 mins until the coating
is crisp. Drain well on kitchen paper.
-
Spoon the crème fraîche into a small bowl
and swirl in the peri-peri sauce. Dress the
watercress with the vinaigrette and serve on
the side with the chicken and dipping sauce.
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