1 cup uncooked fine polenta or mealie meal
3 tbsp dried mixed herbs
½ tsp salt
black pepper, to taste
4 chicken breast fillets, cut into thin strips
1 cup buttermilk
3 tbsp sunflower or olive oil for frying
- Mix the polenta or mealie meal, dried herbs and salt in a large, shallow dish and season to taste with pepper.
- Dip a few chicken strips at a time into the buttermilk and roll in the polenta mixture to coat each strip. (Work with two forks to stop your hands from getting too messy.)
- Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the chicken strips in batches, until just golden brown on both sides and cooked. The thin strips fry quickly, so don’t overcook them, as the chicken will become dry. Repeat with the rest of the chicken and oil.
- Serve hot or at room temperature with lemon wedges and a sauce of your choice. Enjoy your chicken strips with salad ingredients, fresh fruit or leftover veggies like butternut.
Tips: Omit the buttermilk and lightly brush each chicken strip with a little extra oil and then coat and fry as above. Try this recipe with any firm line fish. For a delicious sauce to serve with your chicken strips, season mayonnaise or plain low-fat yoghurt with a little lemon juice. Recipe courtesy of Cooking From The Heart South Africa and Pharma Dynamics.