Lay the KANAKI KATAIFI on a surface and sort it out. If you have enough time, leave the Shredded Dough to dry for 15-20 min.
In the multi, gradually add the kataifi (so that you can cut it), the thyme (minced), paprika and turmeric.
Beat them all together to mix well.
In a bowl, add the egg whites with the creme fraiche and softly beat with a fork.
Cut the chicken fillets in straight oblong strips (sticks), salt and pepper.
Dip them first in the mixture with the egg whites and creme fraiche; then, batter them with the Shredded Dough mixture, covering them completely.
In a baking pan laid with a baking sheet, place the chicken sticks and smear them with the melted butter.
Bake in 180°C, in air, for 15-20 or 25 min, depending on the size of the chicken.