I got this recipe from the new takeaway secret book, as recommended by Jen. They say to serve with blue cheese dip, which I did, plus sweet and sour cucumbers, crispy corn fritters and salad.
The strips are coated in seasoned flour, egg with hot sauce added and panko breadcrumbs.
The corn, and chopped spring onions are added to batter, and deep fried in blobs.
Cucumber recipe here Corn fritters recipe here
The blue cheese dip is mashed blue cheese, I used stilton, with mayo, sour cream and a squeeze of lemon juice
This is brilliant weekend food, and bound to be a hit with kids.
Niamh loved it, and has just had the leftover chicken for lunch.