Mix polenta, garlic powder, smoked paprika and white pepper in a small bowl or flat tray.
Mix 1 egg and milk in a small bowl.
Mix plain flour and salt in a small bowl or flat tray.
Slice chicken breasts into medium strips.
Place the sliced chicken breast first in the flour, then egg wash then polenta mix, repeat until all the chicken has been through this process once.
Preparing The Corn Salsa
Heat your pan to a high heat and add a small amount of oil and fry your shucked corn on all sides till dark and slightly crispy. Set aside to cool. You can put in the fridge but room temperature is fine. Turn pan down to a low heat and pre heat an oven to 180.
Fine dice the red onion. Rough dice avocado, tomato, red pepper and feta cheese.
Rough chop coriander, I like to leave the stems on but you can pick the leaves or even leave this part out.
Slice the kernels from the corn cob.
Mix all salad ingredients in a bowl, season with salt and pepper, and add the lime juice.
Cooking The Chicken
Fry the Polenta coated chicken strips on a medium heat until golden on each side and finish in the oven for approximately 5 minutes. If you have a temperature probe you want to heat the chicken to 75 degrees (165F) if unsure just cut one in half and check.
Plate and Serve, Enjoy!
Gluten Free Option: For Plain flour substitute with gram flour
If you have an extra lime for a nice garnish, slice the “cheek” of the lime and pan fry flesh side down for a minute.