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Nacho crumb chicken

“Crushed tortilla chips make a deliciously crunchy coating for this chicken, while the Cook with M&S Mexican paste packs a serious flavour punch.” - chef Chris Baber

  • 4.5 Star
  • Timer Prep 10 min
    Cook 30 min
  • Chef hat Medium


Crush the lightly salted tortilla chips. Juice the limes.


  1. 1 Preheat the oven to 200°C/180°C fan/ gas mark 6.
  2. 2 Mix the Cook with M&S Mexican paste with 1 tbsp of the olive oil, then use to coat the chicken and leave to marinade for 1 hour.
  3. 3 Mix the tortillas with the breadcrumbs, smoked paprika, cayenne pepper and a pinch of salt. Coat each piece of chicken in the crumb mix, then place on a baking tray.
  4. 4 Put the sweet potato fries on another baking tray, season with salt and drizzle with oil. Bake the chicken and sweet potato fries for 30 minutes, turning halfway.
  5. 5 Just before the cooking time is up, mix the coleslaw with the lime juice, 1 tbsp olive oil, sugar and a pinch of salt. Serve it alongside the chicken and sweet potato fries.

2 Reviews

  • Joe

    Very succulent and the nacho crumb is a great twist however would have liked an extra kick of chilli or seasoning. Definitely making it again

  • Julie Lennox

    Delicious & love the crunch!