Crispy Chicken Bits

A while back I bought a packet of Santa Maria's Crispy Chicken Bites Spice Mix.
It's been sitting the cupboard ever seen, almost forgotten. But the other day I decided to try it out. I don't know why I bought the packet at the store that day, but I'm glad I did. Not so much because the chicken bits turned out too-tasty-to-be-true but because it made me think I could make it myself- with a better, tastier, result.

I must admit I haven't tried it yet, but I instructed my friend Susanne on how to make them, and she tried them out on Saturday. She was delighted with the way they turned out. I can't wait to make them myself, from scratch this time and not from a packet.

Photo by Susanne Lindberg

Crispy Chicken Bits
Serves 4

150 g cheese flavoured nacho chips
15 g extra spicy taco seasoning mix, or to taste
3 large chicken breasts

1. Start off by crushing the nacho chips. Keep them in the bag when crushing them, but be sure to open the bag a little bit so that air can escape, or else the bag'll explode once you start hitting it with your weapon of choice- I used a rolling pin.

2. Mix in the taco seasoning mix.

3. Cut the chicken into thin strips or bite-size pieces. If the chicken bites are dry, dip them in a little bit of oil before coating each piece with the nacho chips mix.

4. Heat some oil in a frying pan and fry until the chicken juices run clear and the crust is golden brown and crispy. You can also bake the chicken in a 220C oven.

5. Serve the chicken bites with soft tortilla bread and an assortment of toppings; such as bell peppers, lettuce, grated cheese, sliced onion, sweet corn and/or guacamole or any other sauce of your choice.

Thanks Susanne for being my guinea pig for this recipe. You're a star!