• 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 tbsp for 2 people 
/ 1/4 cup for 4 people).
• 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. 
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and 
the other for the dry ingredients to avoid sticky fingers! 

• 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, cook 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 flour tortillas 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 to serve. Enjoy!

Little cooks: Take the lead and help build the tacos!