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Crunchy Chickensticks with Avocado Sweetcorn Dip

Crunchy Chickensticks with Avocado Sweetcorn Dip

Avocados Australia Limited www.avocados.org.au

An easy and nutritious recipe that the kids will love.

Time: 10 mins Serves: 4 Difficulty: Easy

1/2 avocado
2 tbsp yoghurt greek style
125g can sweet corn (rinsed and drained)
500g chicken breast
100g cornflakes
1 egg
1/2 cup flour
2-3 tbsps oil


Mash avocado with a fork.

Combine with yoghurt and sweetcorn.

Set aside in the fridge until needed.

Warm oven to 100∞ C.

Cut chicken halves lengthways, cut across grain, then halve again to have fingersize chicken pieces.

Put cornflakes in a sandwich bag and close.

Roll over with a rolling pin and crush cornflakes finely.

Swirl egg slightly and put on a deep plate.

Put flour in a second deep plate and cornflakes in a third deep plate.

Dip each piece of chicken, one at a time, first in the flour (shake off any excess), then in the egg and at last in the cornflakes.

Press on firmly then transfer them to a large tray.

Heat oil in a non-stick frying pan and fry chickensticks in batches for about 6 minutes each side until cooked through.

Keep warm in the oven until all done.

Serve with avocado-sweetcorn dip.

Put the flour in a big snap lock bag. Drop chicken pieces in the bag to coat evenly with flour and shake off any excess.

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