Crunchy chicken strips
By Good Food
Try making this simple starter ahead and freezing it ready for a special occasion or party
- Serves 2
Nutrition per serving
- 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
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.