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Crispy chicken with Polenta

Serves: 4
Cooking Time: 30-60 minutes


  • 1 large free-range chicken breast
  • 4 tbsp plain flour, seasoned with salt and pepper
  • 1 free-range egg, whisked
  • 100g Merchant Gourmet Polenta
  • 50g freshly and finely grated parmesan
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 2 tbsp olive oil
  • Salt and pepper

For the coleslaw:

  • 4 small radishes, top and tailed
  • ½ small red onion, thinly sliced
  • ½ small bulb of fennel, thinly sliced
  • 100g red cabbage, thinly sliced
  • 100g white cabbage, thinly sliced
  • 100g Greek yoghurt
  • 1 ½ tbsp red wine vinegar
  • ½ tsp celery seeds
  • ½ tsp fennel seeds
  • Salt and freshly ground black pepper
  • Lime wedges to serve


  1. Cut the chicken breast into thin strips of roughly the same size. Mix the Polenta, parmesan and cayenne pepper in a bowl. Dip each chicken strip, first in the seasoned flour, then the whisked egg and then in the Polenta mixture until well covered. Set aside on a large plate
  2. Heat the oil in a non-stick frying pan. Cook the chicken for 4-5 mins on each side, over a medium high heat, until the chicken has cooked through and the outside is crispy and golden. Season to taste
  3. Meanwhile, mix all the coleslaw ingredients together in a large mixing bowl. We’re afraid you’re going to have to get your hands dirty here! Taste and season. You may find this needs quite a bit of salt. Serve the salad on a plate with the crispy chicken strips and some lime wedges