I personally prefer the flavor of breast meat, though my intention for this recipe was actually to make pork tenderloin, not chicken. I just happened to have a lot of leftover chicken that I wanted to use up. I think using dark meat in this would require a side of line wedges and a sprinkle of cilantro to cut through the rich, fatty flavors.

Happy eating!!

One other thing: use dark meat. Since you cook the chicken before you put it in the nachos, you run the risk of drying it out. Many times, I’ve had restaurant nachos which had dry lumps of chicken cubed and cooked twice. For myself, I’ll use boneless, skinless dark meat (easier to cube than bone/skin, usually cheaper too). If you are worried about calories, bake the chicken instead of frying it to cut the oil. But you’re eating nachos. You’re not worried about fat. Nevermind.