We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Popcorn chicken nachos
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Popcorn chicken nachos
We’ve given classic nachos a down-and-dirty twist, loading them with crisp-yet-tender nuggets of popcorn chicken (but made healthier by oven-baking the chicken rather than deep-frying it)
Serves: 6
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
472Kcal
Fat
25gr
Saturates
8gr
Carbs
37gr
Sugars
7gr
Fibre
3gr
Protein
28gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200g Greek-style natural yogurt
- 2 tbsp lime juice
- 1½ tsp garlic granules
- 3⁄4 tsp paprika
- 1 x 410g pack diced chicken breast
- 75g panko or other dried breadcrumbs
- 2 tbsp sunflower oil, plus extra to grease
- 1 red pepper, deseeded and roughly chopped
- 1 bunch spring onions, chopped into 3cm chunks
- 1 x 200g pack tortilla chips
- 100g sweetcorn, drained or defrosted
- 2 tbsp pickled jalapeno chillies
- 150g grated mozzarella or cheddar
- 2 tbsp barbecue sauce
Step by step
Get ahead
Marinate the chicken, then prepare to the end of step 2, several hours ahead.
- Mix together half each of the yogurt and lime juice with 1⁄2 teaspoon of garlic granules and 1⁄4 teaspoon of paprika in a bowl, plus some seasoning. Cut any larger pieces of chicken into smaller chunks and stir into the yogurt mixture. Cover and marinate for 30 minutes (or longer if you can).
- Preheat the oven to 220°C, fan 200°C, gas 7. Mix the rest of the garlic granules and paprika with the breadcrumbs in a bowl. Drain the chicken from its marinade then toss a few pieces at a time in the crumbs to coat. Repeat until all of the chicken is coated, then spread out on a large oiled baking tray. Drizzle with 11⁄2 tablespoons of oil and turn to coat lightly. Add the red pepper and spring onions to another tray and coat in the remaining oil.
- Roast on the top oven shelf for 15 minutes, or until the chicken is crisp and cooked through, and the veg have softened, turning after 10 minutes.
- Meanwhile, spread out the tortilla chips in a large shallow baking dish (about 20cm x 30cm) and bake for 5 minutes to crisp up. Scatter the sweetcorn, jalapenos and two-thirds of the cheese over the tortilla chips and return to the oven for 5 minutes. Stir the rest of the lime juice and yogurt together in a small bowl; season to taste.
- Stir the popcorn chicken and roasted veg together then tip over the nachos and scatter with the rest of the cheese. Bake for 2-3 minutes until the cheese is just melting. Remove from the oven and drizzle with barbecue sauce and the lime yogurt, then serve immediately.