Line baking sheet with parchment paper. Set aside.
When ready to continue, remove baking dish from freezer. If able, use parchment paper handles to lift block of ice cream out of baking dish and transfer ice cream to cutting board. If ice cream block won't come loose, proceed with ice cream still in baking dish.
Run sharp knife under hot water to warm blade. Carefully dry blade with dish towel or paper towels, then use knife to cut ice cream into chicken nugget, strip, or drumstick shapes. Note: If using serrated knife, cut in back-and-forth sawing motion. For straight-edge knife (chef's knife), press knife straight down through ice cream without sawing.
Transfer shaped ice cream to prepared baking sheet. Repeat process with remaining ice cream, warming knife blade frequently, until entire block has been formed into chicken shapes.
Once entire ice cream block has been formed into chicken shapes, place filled baking sheet in freezer. Freeze shaped ice cream 2 hours.
When shaped ice cream is frozen solid, add crushed cornflakes to large shallow bowl or plate. Set aside.
Add white chocolate and coconut oil to completely dry microwave-safe bowl. Microwave chocolate at 50% power in 15-second bursts, stirring well between each burst, until chocolate is melted and fully combined with coconut oil.
Carefully remove melted chocolate from microwave, then remove frozen ice cream from freezer.
One by one, take shaped ice cream from baking sheet and dip or roll ice cream in melted white chocolate, coating ice cream completely. Note: use fork to hold ice cream in bowl, or skewer ice cream with metal skewer and spoon white chocolate over to cover.
When ice cream bar is coated in chocolate, immediately transfer bar to crushed cornflakes. Flip and press lightly to coat all sides of ice cream bar in cornflakes, then return ice cream bar to baking sheet.
Repeat until all chicken-shaped ice cream bars have been fully coated in white chocolate and cornflakes. Reheat white chocolate when needed, adding small amounts of coconut oil if chocolate seizes.
When all chicken bars have been "breaded", return filled baking sheet to freezer. Freeze ice cream bars at least 1 hour.
After "breading" has set up, serve chicken bars, or transfer bars to airtight container and keep frozen until ready to serve. Fried chicken ice cream can be enjoyed straight from freezer. If desired, serve with caramel, honey, chocolate, or strawberry "dipping sauces".