Preheat the oven to 425 degrees. Place a wire cooling rack on a sheet pan.

Heat the oil in a large skillet over medium-high heat. Add the bread crumbs and cook, stirring frequently, until browned, about 6 minutes. Place the bread crumbs in a shallow bowl or on a plate, add the onion and garlic powders, paprika, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine.

Place the flour in another shallow bowl or plate, add ¼ teaspoon of salt and a pinch of pepper, stir to combine.

Place the eggs in another shallow bowl or plate, add a pinch of salt and pepper, and lightly beat.

Slice the avocados in half, remove the pit, and, using a large spoon, carefully remove the flesh. Cut each half into 4-5 slices.

Dip the avocado slices into the flour, then into the egg, then into the bread crumbs. Place on the wire rack over the sheet pan. Bake for 12-14 minutes.

While the fries are baking, prepare the sauce by stirring the sriracha into the sour cream.