Method

1. Mash avocado with a fork.
2. Combine with yoghurt and sweetcorn.
3. Set aside in the fridge until needed.
4. Warm oven to 100°C.
5. Cut chicken halves lengthways, cut across grain, then halve again to have finger-size chicken pieces.
6. Put cornflakes in a sandwich bag and close.
7. Roll over with a rolling pin and crush cornflakes finely.
8. Swirl egg slightly and put on a deep plate.
9. Put flour in a second deep plate and cornflakes in a third deep plate.
10. 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.
11. Press on firmly then transfer them to a large tray.
12. Heat oil in a non-stick frying pan and fry chickensticks in batches for about 6 minutes each side until cooked through.
13. Keep warm in the oven until all done.
14. Serve with avocado-sweetcorn dip.
15. 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.