Llaeth Y Llan Chicken Poppers

These chicken poppers use nachos as the coating which gives them that extra crunch, pair that with the succulent Welsh yogurt dip and you’ve got a perfect evening appetizer!


  • 1 x 450g Llaeth Y Llan Natural Yogurt
  • 2 x Large Chicken Breasts
  • 200g Nachos
  • Half Squeezed Lemon or Lime
  • 1/2 tsp Chili Powder
  • 1 tsp Paprika
  • Dash of Mustard

Dipping Sauce

  • 200g Llaeth Y Llan Natural Yogurt
  • Dash of Ginger Powder
  • Dash of Paprika
  • 1 tsp Clear Honey



  1. In a bowl, add 250g of natural yogurt, juice from the lemon or lime, and mustard.
  2. Cut the chicken breasts into small bite-sized pieces, then add the yogurt marinade, cover with cling film, and place in the fridge for 4 hours.
  3. Place the nachos in a bag and roughly crush them into small fragments (do not crush them into a dust)
  4. Add the chili powder and paprika to the crushed nachos.


  1. Preheat the oven to 180C/Gas Mark 6
  2. On a tray, pour out the crushed nachos so they cover the tray.
  3. Prepare a separate backing tray, lined with baking paper.
  4. Remove the chicken from the fridge and place individual chicken pieces on the crushed nachos, rolling then over until covered. Place these onto the other baking tray.
  5. Repeat this until all pieces are done.
  6. Place in the oven for 20 mins or until crunchy and cooked.
  7. Add the remaining natural yogurt to a bowl, then add the honey, paprika, and ginger, mixing these together.
  8. Serve the chicken poppers and dip and enjoy!

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