The kids will really love this one!
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
1/2 avocado
2 tablespoons Greek style yoghurt
125g can sweet corn, rinsed and drained
500g chicken breast
100g cornflakes
1 egg
1/2 cup flour
2-3 tablespoons oil
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Method
- To make the avocado-sweetcorn dip - mash avocado with a fork. Combine with yoghurt and sweetcorn. Set aside in the fridge until needed.
- Warm oven to 100 degrees Celcius.
- 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.
Tip: 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.
Recipe courtesy of Avocados Australia.
