• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! 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 (1 tbsp per person).
• Dip chicken tenderloins into the 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. 

• 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 
(when no longer pink inside), 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 to taste.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out. 

• Microwave mini flourtortillas on a microwave-safe 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 to serve. Enjoy!