Crunchy Chicken Strips

⏱ 17 mins 🍽 Serves 2 🌶 mexican ✅ Easy 🏷 Snack

These crunchy chicken strips offer a simple yet flavourful starter, ideal for preparing in advance for a party or special event. Chicken breast pieces are coated in seasoned egg and polenta before being fried until crisp. They are served with a creamy, spicy peri peri sauce and a fresh watercress salad lightly dressed with vinaigrette. This Mexican-inspired dish is a great option for a buffet, canape, or light supper.

Crunchy Chicken Strips

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 vinaigrette dressing

Method

  1. Slice the chicken breasts into five strips each. Season the beaten egg, then dip each chicken piece first into the egg and afterwards into the polenta to coat. In a frying pan, heat roughly 2cm of oil, add the coated chicken and cook for 5-7 mins until the exterior is crunchy. Transfer to kitchen paper to drain.
  2. Place the crème fraîche into a small bowl and gently mix through the peri peri sauce. Toss the watercress with the vinaigrette dressing. Serve the dressed watercress alongside the cooked chicken strips with the dipping sauce.

Nutrition (per serving)

Calories559 kcal
Fat33 g
Saturates9 g
Carbs33 g
Sugars4 g
Fibre2 g
Protein33 g
Sodium216 mg

Recipe details

Skill levelEasy
CategorySnack
Cuisinemexican