Crunchy Chicken Sticks With Avocado And Sweetcorn

Crunchy Chicken Sticks With Avocado And Sweetcorn

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The home-made crispy coating on these chicken sticks will have your kids licking their lips for more.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time25 minutes


  • 3 tbsp oil
  • 1 egg, beaten
  • 1 sachet KNORR Sour Cream & Chives Potato Bake
  • ½ Avocado, mashed
  • 2 tbsp Sour cream
  • 1 Small can of corn, rinsed and drained
  • 5 ml Finely chopped coriander
  • ½ Cup flour
  • 100 g Cornflakes
  • 500 g Chicken breast cut into chunky strips


  • Combine avocado, sour cream, corn and coriander and set aside in the fridge until needed.
  • Put cornflakes and dry contents of the sachet of KNORR Sour Cream & Chives Potato Bake in a sandwich bag and close.
  • Roll over with a rolling pin and crush cornflakes finely.
  • Put the egg in the first plate, flour in a second deep plate and cornflakes mixture in a third deep plate.
  • Dip each piece of chicken, one at a time, first in the flour, then in the egg, and then in the cornflakes mixture.
  • Ensure each chicken strip is evenly coated and transfer onto a baking tray.
  • Heat oil in a non-stick frying pan and fry chicken sticks in batches for about 6 minutes each side until cooked through.
  • Keep warm in the oven until all done.
  • Serve with avocado and corn dip.