Mix the slaw ingredients together with
some seasoning, then set aside. This
can be done up to a day in advance and
chilled. Bring a large pan of water to the
boil, then cook the corn cobs for 8-10
mins until tender and cooked through.
Heat the grill to high. Pour the flour,
egg and breadcrumbs out onto
separate plates. Dip the chicken into
the flour, then the egg, then coat in the
breadcrumbs. Lay the chicken onto a
baking sheet and grill for 2 mins on each
side or until crispy and cooked through.
Serve the crispy chicken with the slaw
and corn cobs, and a bowl of barbecue
sauce to dunk on the side.