Polenta, Lemon and Chilli Crumbed Chicken

There’s something delicious about a crispy coat on a moist, nicely marinaded chicken pieces.  The good news is that it doesn’t have to be of the deep fried variety that most think of when they think of crispy chicken.  I made this chicken to go in wraps with crispy cos lettuce, red onion, tomato and avocado . I think I have to say that it was officially the best wraps I’ve ever had. Would also be perfect for kids to enjoy as a healthier version of chicken nuggets. Maybe without the chilli.    Here’s how:

Ingredients:

Marinade:
1 cup of buttermilk
1 teaspoon chilli powder
Juice of one lemon
2 tablespoons chopped rosemary
freshly ground pepper
4 cloves garlic, peeled and finely chopped

Chicken
500g chicken breast, cut into pieces

For the crumb:
1 cup polenta
1/2 cup wholemeal breadcrumbs
salt and pepper
chilli flakes

For cooking:
2 tablespoons oil
One lemon

Method:

Mix all marinade ingredients together in a bowl.   Mix through the chicken and leave to marinade for at least one hour.

On a large plate, mix together the bread crumbs, polenta, chilli flakes and salt and pepper.  Place the chopped chicken into the crumb mixture and roll around to coat.

Heat 2 tablespoons of oil in a non stick fry pan.  Add the chicken pieces, and squeeze over juice from one small lemon. Cook until the crumb is golden brown.

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