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.