For the slaw
- ½ white cabbage, shredded
- ½ small onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 celery sticks, sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 Granny Smith apples, quartered, cored and thinly sliced
- 1 tbsp white wine vinegar
- 200g pot fat-free Greek yogurt
For the chicken
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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.