500g chicken breast fillets
200g bag cheese-flavoured corn chips
1/3 cup plain flour
2 tblsps fajita spice mix
2 tsps garlic powder
2 eggs, lightly beaten
Olive oil cooking spray
Sour cream and sweet chilli sauce, to serve
Cut chicken into 3cm pieces, about 1.5cm thick.
Pulse corn chips in a food processor to form coarse crumbs. Transfer to a shallow dish.
Combine our, spice mix and garlic powder in a large bowl. Dust chicken pieces in seasoned flour. Shake off excess.
One at a time, dip in eggs then coat in corn chips, pressing firmly onto chicken pieces. Place on a large oven tray lined with baking paper. Spray oil over top.
Cook in a moderately hot oven (190C) for about 20 minutes, or until lightly golden and chicken is cooked through.
Serve nuggets with sour cream and sweet chilli sauce.