Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 6 components
Game-day nachos piled onto fried chicken — a gooey queso fundido with white cheddar and pepper jack gets smothered over crispy chicken, then loaded up with all the nacho fixings. Pico slaw, a nacho-spiced bacon jam, a loaded queso cream cheese spread, crushed tortilla chips, sour cream, candied jalapeños — this is the plate of nachos you wish existed as a sandwich.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg1 tablespoon hot sauce1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprikafor frying (about 2-3 cups) vegetable oilPico de Gallo Nacho Slaw 1/2 cup shredded iceberg lettuce1 small Roma tomato (diced)1 tbsp red onion (finely diced)1 tbsp fresh cilantro (chopped)1 small fresh jalapeño (diced)[object Object] DressingNacho Spiced Bacon Jam 4 slices thick-cut bacon (diced)1 shallot shallots (minced)1 tbsp pickled jalapeños (diced)1/4 tsp cumin1/4 tsp chili powder1 tbsp brown sugar1 tbsp apple cider vinegar2 tbsp waterLoaded Queso Cream Cheese Spread 1 tbsp cream cheese (softened)2 tbsp sharp cheddar cheese (shredded)1 tbsp pepper jack cheese (shredded)1 tsp pickled jalapeños (minced)pinch cuminpinch chili powderpinch garlic powderto taste pinch of salt2 tbsp taco seasoned ground beef (cooked, crumbled)Candied Jalapeños 2 jalapeños fresh jalapeños (sliced into rings)1/2 cup granulated sugar1/4 cup apple cider vinegar2 tbsp waterToppings & Assembly Pico de Gallo Nacho Slaw Nacho Spiced Bacon Jam (spread on bottom bun) Loaded Queso Cream Cheese Spread (spread on bottom bun) Mexican Creamy Bean Sauce (spread on bottom bun) Nacho Cheese Lime Crema Sauce (smothered over chicken) Pepper jack cheese (melted over chicken) White cheddar (melted over chicken) Crushed tortilla chips Candied jalapeños Sour cream drizzle Fresh cilantro Nacho Cheese Lime Crema Sauce 1/2 cup nacho cheese (Velveeta or similar, cubed)2 tbsp sour cream1 tbsp fresh lime juice1/4 tsp lime zest1 tbsp whole milkpinch cuminpinch garlic powderto taste salt1 tsp pickled jalapeño brineMexican Creamy Bean Sauce 1/4 cup refried beans2 tbsp sour cream1 tbsp mayonnaise1 tbsp cotija cheese (crumbled)1 tbsp goat cheese (softened)1 tbsp green chilies (diced)1 tbsp pickled jalapeños (diced)1 tbsp roasted corn kernels1 tsp Cholula hot sauce1/2 tsp taco seasoningpinch garlic powderto taste saltDirections 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together all dry batter ingredients. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Toast the bottom and top of the bun until lightly golden. 9 Spread condiments and spreads on the bottom bun. 10 Layer toppings as indicated. 11 Place the fried chicken on the prepared bun. 12 Add all remaining toppings. 13 Close with top bun and serve immediately while the chicken is hot.
Reviews Loading reviews...
