• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a 
generous pinch of salt.
• Drain sweetcorn. Cut potato into large chunks. 
• Cook potato in boiling water, over high heat, until easily pierced with a fork, 
12-15 minutes. Drain.
• Return saucepan to medium-high heat, then add the butter and cook, 
stirring until fragrant, 1 minute.
• Add chicken-style stock powder. Stir to combine, then remove from heat.
• Add potato, shredded Cheddar cheese and corn to the pan and toss to 
combine. 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 it is an even thickness, 
about 1cm.
• 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 a pinch of salt. In a 
second shallow bowl, whisk the egg. In a third shallow bowl, place panko 
breadcrumbs, Tex-Mex spice blend and olive oil (2tbsp 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. 

• 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. Roughly chop coriander.
• In a medium bowl, combine slaw mix, celery, coriander and the 
mayonnaise. Season to taste with salt and pepper.
• Divide sweetcorn crushed potatoes and slaw between plates. Top with 
Tex-Mex crumbed chicken to serve (slice before serving, if preferred). Enjoy! 

Little cooks: Take the lead by tossing the slaw!