Method

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.

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.