Salt and pepper
Chicken strips (i used those chicken mini fillets they have in the supermarker but I’ve done it before by just slicing up breasts)
Put the polenta, some paprika, salt and pepper into a shallow bowl or on a plate. Mix together.
Coat the chicken strips in egg white then one by one roll in the seasoned polenta. I tend to have one hand for the egg white mix and one for the polenta duties.
Fry in a little oil, you’ll probably need to do this in batches so make sure the oven is on low and you can store them in there whilst your frying them all.
I served this with some homemade coleslaw which consisted of some shredded Savoy cabbage, grated carrot, finely chopped spring onions, some mayo and squeeze of lemon. Also as I am a bit of condiment fanatic, I knocked up a bit of BBQ sauce (recipe listed on here somewhere, go poke around if you’re interested). Later I also ate this cold with some of my garlic, spring onion and cheese dip posted below.