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!
Ingredients
- 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
Instructions
Preparation
- In a bowl, add 250g of natural yogurt, juice from the lemon or lime, and mustard.
- 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.
- Place the nachos in a bag and roughly crush them into small fragments (do not crush them into a dust)
- Add the chili powder and paprika to the crushed nachos.
Cooking
- Preheat the oven to 180C/Gas Mark 6
- On a tray, pour out the crushed nachos so they cover the tray.
- Prepare a separate backing tray, lined with baking paper.
- 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.
- Repeat this until all pieces are done.
- Place in the oven for 20 mins or until crunchy and cooked.
- Add the remaining natural yogurt to a bowl, then add the honey, paprika, and ginger, mixing these together.
- Serve the chicken poppers and dip and enjoy!
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