• 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? Leave the oil out of the panko breadcrumb mixture.
Little cooks: Help crumb the chicken! Make sure to wash your hands well 
afterwards. 

• 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 cooled slightly, add carrot, mixed salad leaves 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 flour tortillas 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 ranch dressing and BBQ sauce to serve. Enjoy!

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