SPARE RIB MARINATED CHICKEN STRIPS WITH POLENTA

4 large chicken fillets
spare rib marinade, made according to packet instructions
1 cup cake flour
1 cup polenta
oil for frying

Cut each fillet into 3 along the length. Put into a glass or ceramic dish and pour the marinade over.
Make sure the pieces are all coated and covered and put the dish in fridge for 20 minutes.
Mix the cake flour and polenta in a bowl suitable for dipping and coating the chicken pieces in.
Coat the chicken pieces in the flour mix and shallow fry in a heavy pan at medium heat for a few minutes per side.
Take care not to overcook it as the chicken will feel soft but already be cooked through.
The marinade is the reason the chicken is soft and juicy.
Serve immediately while the coating is still crunchy.

Recipe and Foto : Elsabe Templeton