• Grate carrot. Drain sweetcorn. • 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 tenderloins into flour mixture, followed by egg, and finally in breadcrumb mixture. Set aside on a plate.

• Set air fryer to 200°C. Place crumbed chicken tenderloins into air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. • Transfer to a paper towel-lined plate. 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 mins each side. TIP: Cook chicken in batches if your pan is getting crowded!

• Meanwhile, heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a large bowl, set aside and allow to cool slightly. 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. • To bowl with charred corn, add carrot, mixed salad leaves, ranch dressingand a drizzle of white wine vinegar. Toss to coat and season to taste. • Slice chicken if preferred. • Fill tortillas with charred corn salad and BBQ crumbed chicken. Drizzle with BBQ sauce. Enjoy!