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#WFD – Crunchy Chicken Sticks With Avocado And Sweetcorn
Serve this dish with avocado and corn dip
POLOKWANE – This dish requires minimum effort and is super quick and easy to make, taking only 15 minutes to prepare.
Ingredients
- 3 tbsp oil
- 1 egg, beaten
- 1 x KNORR Sour Cream and Chives Potato Bake
- ½ avocado, mashed
- 2 tbsp sour cream
- 1 small can corn, rinsed and drained
- 5ml finely coriander, chopped
- ½ cup flour
- 100g cornflakes
- 500g chicken breast strips, cut into chunky
Method
- 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.
This recipe was provided by What’s for Dinner.
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