Crunchy chicken strips

Crunchy chicken strips

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(2 ratings)

Prep: 10 mins Cook: 7 mins


Serves 2

Try making this simple starter ahead and freezing it ready for a special occasion or party

Nutrition and extra info

  • uncooked
  • Easily doubled / halved

Nutrition: per serving

  • kcal559
  • fat33g
  • saturates9g
  • carbs33g
  • sugars4g
  • fibre2g
  • protein33g
  • salt0.54g


  • 200g boneless, skinless chicken breasts
  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 85g polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 tbsp half-fat crème fraîche
  • 2 tsp peri peri sauce
  • 100g bag watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 tbsp ready-made vinaigrette dressing



    A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…


  1. 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.

  2. 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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