A flavorful and crispy chicken dish with a nacho twist, perfect for a quick and satisfying meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy crust.
In a mixing bowl, combine the mayonnaise, salt, and smoked paprika.
Mix thoroughly to ensure the spices are evenly distributed.
Spread the mayonnaise mixture evenly over both sides of each chicken breast.
Use a spoon or brush for an even application.
Crush the tortilla chips into fine crumbs and place them on a plate.
Use a rolling pin or food processor for consistent crumbs.
Dredge each coated chicken breast in the crushed chips, pressing gently to adhere.
Ensure the chicken is fully covered for maximum crunch.
Place the coated chicken breasts on a lightly greased baking sheet.
Use parchment paper for easier cleanup.
Drizzle the melted butter over the chicken.
This step enhances the golden crust.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Serve the crispy nacho chicken hot with your favorite sides.
Garnish with fresh cilantro or lime wedges for added flavor.
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