6 Chicken viennas
150 g Flour 
100 g Polenta 
1 Tbsp Baking powder 
½ Tbsp Smoked paprika 
2 Tbsp Sugar 
1 Tbsp Seven Colours Grill Seasoning
1 large Egg 
1 cup Milk 
Oil for deep-frying
Tomato sauce for dipping


Cut each vienna in half. Put all the viennas in a heatproof bowl, cover with boiling water and set aside. 
In a separate bowl, mix the flour, polenta, baking powder, paprika, sugar and Seven Colours Grill Seasoning.
In a separate bowl, beat the egg and milk together. Add to the dry ingredients and mix to form a thick batter.
Drain and pat the viennas dry with paper towel. Push each vienna half onto a wooden skewer. 
Dip the viennas in the batter and coat evenly. Deep-fry in batches until golden brown. 
Drain on kitchen towel. Serve with tomato sauce.