I used chicken tenderloins cut into pieces, but you can easily cut them into smaller nuggets. The chicken nuggets can be served with bearnaise mayo, homemade ketchup, chili mayo and tomato pesto. Enjoy!
Ingredients
Chicken nuggets with nachos
150 ml buttermilk
2 eggs
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. salt
600 g chicken tenderloins
185 g tortilla chips, salted
Approach
Chicken nuggets with nachos
Whisk the buttermilk and eggs together in a bowl and add the spices. Put the chicken tenderloins in the bowl and let them marinade for 30 minutes.
Crush the nachos in a freezer bag.
Heat a pan with olive oil so that the bottom of the pan is covered. Dip each chicken piece in the nachos and fry them on the pan over a medium-high heat for 3-4 minutes. Serve the chicken nuggets immediately. Enjoy!
