Crispy breaded chicken with garlic mayo, corn on the cob and salad potatoes

Step 1: Salad potatoes

• Cut the potatoes to a smaller size if you prefer.
• Boil them in a pan of cold water until they are soft. 
• Season with a pinch of salt and drizzle with a little olive oil.

Step 2: Breaded Chicken (Give potatoes a 10 minute head start)

• Add generous amount of oil to the frying pan and place over medium heat.
• Cook both sides of chicken until golden brown and firm to touch.
• Take out of the pan and let it rest.

Step 3: Corn on the cob (same time as step 2)

• Add corn to a pot of boiling water and make sure they are submerged.
• Boil for 3 to 5 minutes, then drain off the water.