1. Set oven to 220°C. Toss potato wedges on a lined baking tray with oil, salt and pepper. Roast for 25 minutes. Remove husks and silks from corn cobs and add to the tray for the last 10 minutes of cooking.

2. Blend (see tip!) or stir to combine dipping sauce ingredients. Season to taste with salt and pepper.

3. Slice capsicum and slice chives. Toss with coleslaw, oil, vinegar, salt and pepper in a serving bowl. Set aside.

4. Beat egg in a medium bowl. Add spices, chicken and flour. Combine well.

5. Crush cornflakes in a medium ziplock bag (or on a plate). Toss chicken to crumb evenly. Heat a large pan with oil over medium heat. Once hot, cook chicken in batches for 2 minutes on each side, or until golden and cooked through. Drain on paper towel.

6. Serve popcorn chicken with wedges, corn, salad and dipping sauce.

Tip!
Use half mayonnaise and half natural yoghurt if you prefer for dipping sauce.
Blend using a stick mixer or small processor.

800g potato wedges
1 tbsp oil, for cooking
2 corn cobs

dipping sauce
1/2 jar red capsicum relish
1/4 cup mayonnaise

1 green capsicum
1/4 bunch chives
1/2 bag coleslaw mix
2 tbsp olive oil
1 tbsp red wine vinegar

1 egg
1 tsp ground paprika
1 tsp dried oregano
600g chicken tenderloins
1/2 cup corn or plain flour

120g cornflakes
oil, for cooking

salt and pepper, for seasoning