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Loaded Chicken Strip Nachos Recipe

American · Main course · 35 min total

Crispy chicken strips, melted cheese, and all your favorite toppings piled high on crunchy tortilla chips for the ultimate loaded nachos.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• 1 (13 oz) bag tortilla chips
• 2 cups shredded Mexican blend cheese
• 1 cup canned black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup sliced jalapeños
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Marinate chicken strips in buttermilk for 30 minutes (or up to 2 hours) in the refrigerator.
2. In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper. Dredge each chicken strip in the flour mixture, shaking off excess.
3. Heat 1 inch of oil in a large skillet to 350°F (175°C). Fry chicken strips in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
4. Preheat oven to 400°F (200°C). Spread tortilla chips in a single layer on a large baking sheet or oven-safe platter.
5. Sprinkle half the cheese over chips, then top with black beans, diced tomatoes, and jalapeños. Add remaining cheese.
6. Bake for 8-10 minutes until cheese is melted and bubbly.
7. Slice chicken strips into bite-sized pieces and scatter over nachos. Dollop sour cream and sprinkle cilantro on top. Serve immediately.

Tips

• For extra heat, add a drizzle of hot sauce before serving.
• Substitute grilled chicken for a lighter version.
• Store leftover nachos in an airtight container in the fridge for up to 2 days; reheat in oven to retain crispness.

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