• Place your hand flat on top of each chicken breast and slice through to make two thin steaks. Cut chicken into 2cm strips. • In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, everything garnish and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into flour mixture, followed by the egg and finally into the breadcrumb mixture. Set aside on a plate. TIP: No air fryer? Omit the oil from the crumb.

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a paper towel-lined plate and set aside. • Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook, turning halfway, until golden and cooked through (when no longer pink inside), 8-10 minutes. • Transfer to a paper towel-lined plate. TIP: No air fryer? Heat a large frying pan over medium-high heat and add enough olive oil to coat the base. When oil is hot, fry chicken until golden and cooked through, 3-4 minutes each side. TIP: Cook crumbed chicken in batches if needed!

• Meanwhile, grate carrot. Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels, stirring, until lightly browned, 4-5 minutes. Transfer to a large bowl and set aside to cool. • Once the corn has slightly cooled, add carrot, mixed salad leaves, ranch dressing and a drizzle of white wine vinegar. Toss to coat and season. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • Slice chicken if preferred. • Fill tortillas with charred corn salad and BBQ crumbed chicken. • Drizzle with BBQ sauce and bacon bits to serve. Enjoy!