Ingredients:
- 4 large boneless chicken thighs
- 4 tbsp Plain Flour
- 4 tbsp Mayonnaise
- 2 Eggs
- 300 g Corn Tortilla Chips
- Oil for frying
Putting it all together:
Begin by slicing the chicken breasts into bite-sized pieces and set them aside.
Crush the nachos, aiming for a slightly chunky texture. You can use a food processor or place them in a food bag and use a rolling pin. Transfer the crushed nachos to a shallow bowl.
In a separate bowl, whisk the eggs and combine them with mayonnaise and flour until the batter achieves a smooth consistency.
Using tongs, dip each piece of chicken into the batter, allowing excess to drip off. Transfer the coated chicken to the bowl with the crushed nachos.
Spoon nachos over the chicken, ensuring an even coating. Gently press so that the nachos stick to the chicken.
Move the coated chicken to a clean plate, ready for frying.
In a large frying pan, heat the oil over medium heat.
Place the coated chicken in the hot oil, frying on both sides until golden brown and fully cooked. Avoid overcrowding the pan by frying in batches.
Once cooked, transfer the chicken to a wire rack with a paper towel underneath to drain excess oil. Repeat until all the chicken is cooked.
Serve the nacho-crusted chicken bites immediately while they are hot and crispy.