Place the whisked egg in one bowl, the flour, salt and pepper in a second bowl and mix. Place the breadcrumbs, paprika and olive oil in a third bowl and mix well (the oil should coat the breadcrumbs, but not all stick together).
Dip the chicken strips into the flour, then coat in the egg and finally coat in the breadcrumbs. Place on a couple of baking sheets. Try to ensure that they're not too close together, or they won't crisp up.
Place in the oven for 15 minutes or until golden brown. Cook the Salt & Chilli Wedges according to package instructions.
Cook the corn on the cob.
Whilst the chicken is in the oven, mix all the chimichurri ingredients together and put to one side.
When then chicken comes out of the over, cut one in half to ensure it is cooked through.
Serve with the Wedges, chimichurri dip, corn and salad.