Chicken Fingers | Baby Recipe | Ella's Kitchen

Ingredients

• 55 g/2 oz instant polenta or cornmeal
• 2 teaspoons mild smoked paprika
• 3 chicken breasts, each cut into 1 cm/½ inch wide finger-length strips
• 1 large egg, lightly beaten
• sunflower oil, for cooking
• freshly ground black pepper
• sweetcorn dip:
• 25 g/1 oz unsalted butter
• 280 g/10 oz canned no-sugar, no-salt sweetcorn, drained
• 3 tablespoons whole milk