Crunchy polenta chicken dippers

Name: Crunchy polenta chicken dippers
Total time: 35 min
Cuisine: American
Ingredients: 500g chicken breast, cut into chunks; 100g quick cook polenta; 1 tsp smoked paprika; 1 tsp garlic granules; 2 eggs, beaten; 3 tbsp olive oil; 2 tbsp cornflour; 1 tbsp tomato purée; 2 tbsp water

Chicken pieces in a golden polenta crust, naturally gluten free and dairy free and brilliant for dipping.

Time35 min
LevelEasy
Costabout £1.13 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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500 gchicken breastcut into chunks
100 gquick cook polenta
1 tspsmoked paprika
1 tspgarlic granules
2eggsbeaten
3 tbspolive oil
2 tbspcornflour
1 tbsptomato purée
2 tbspwater

Method

1
Heat the oven to 200°C (180°C fan). Put a baking tray in to heat.
2
Mix the polenta, paprika, garlic granules and a good pinch of salt on a plate. Put the cornflour on another plate.
3
Toss the chicken in cornflour, dip in egg, then roll in the polenta mix.
4
Pour the oil onto the hot tray, add the dippers and turn once to coat.
5
Bake for 18 to 20 minutes, turning halfway, until deep golden and cooked through.
19 min
6
Stir the tomato purée with the water for a quick dip and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.