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An overhead view of a bowl of nacho chicken bites surrounded by dips and nachos.

Quick Easy Subway-Style Nacho Chicken Bites Recipe

5 from 3 votes
A copycat recipe that tastes just like the real thing. Nacho chicken bites can be ready to eat in under 30 minutes. With a crispy nacho coating and a mayo and egg dredge you can create unique chicken nuggets that the whole family can enjoy. You can also use any flavour tortilla chips that you want too!
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 709kcal
Author: Rebecca Foxley

Ingredients
 
 

  • 4 Chicken Breasts, Medium Sized
  • 4 tbsp Plain Flour
  • 4 tbsp Mayonnaise
  • 2 Eggs
  • 300 g Nachos, Corn Tortilla Chips
  • Oil for frying

Instructions

  • 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.

Recipe Notes

  • Even Slicing: Slice chicken breasts evenly for consistent cooking.
  • Crushing Nachos: Crush nachos for a textured consistency, adding crunch to the chicken.
  • Coating Technique: Use tongs for a mess-free process. Dredge in batter, coat with crushed nachos, pressing gently for better adhesion.
  • Frying Temperature: Maintain 175°C (350°F) for perfect frying—too hot, it burns; too low, it turns greasy.
  • Fry in Batches: Avoid overcrowding the pan. Fry in batches for even cooking and a golden brown colour.
  • Draining Excess Oil: Place cooked chicken on a wire rack with paper towels to drain excess oil and prevent greasiness.
  • Serve Immediately: Enjoy optimal taste and texture by serving chicken bites immediately for a crispy exterior and tender interior.
 
 

Nutrition Estimate

Calories: 709kcal | Carbohydrates: 40g | Protein: 55g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 232mg | Sodium: 546mg | Potassium: 968mg | Fiber: 3g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg