• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Drain sweetcorn. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add the butter and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add cooked potato and corn to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.

• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine cornflour(see ingredients) and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, Tex-Mex spice blend and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Coat chicken first in the flour, followed by the egg and finally the breadcrumb mixture. Set aside on a plate. TIP: No air fryer? Leave the oil out of the crumb.

• Set your air fryer to 200°C. • Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through (when no longer pink inside), 12-15 minutes. TIP: No air fryer? Heat a large frying pan over medium-high with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice celery. Slice chicken. • In a medium bowl, combine slaw mix, celery and mayonnaise. Season to taste and toss to combine. • Divide sweetcorn crushed potatoes and celery slaw between plates. Top with Tex-Mex crumbed chicken to serve. Enjoy!