Crispy buttermilk chicken nibbles with chipotle mayonnaise

These oh-so-good, buttermilk-marinated, corn chip-coated nibbles are oven-baked rather than fried. Serve them with a big, crunchy coleslaw.

1.5kg chicken nibbles

600g buttermilk

3 cloves garlic, crushed

1 tbsp dried coriander

1 tbsp dried oregano

1 tsp dried thyme

1 tsp hot smoked paprika

1⁄2 tsp flaky sea salt

200g corn chips (plain or flavoured), crushed Cooking oil spray

Lime wedges for serving

Chipotle mayonnaise

2 egg yolks

2 cloves garlic, crushed

1 tbsp lime juice

3 tbsp chipotle peppers in adobo sauce* 1⁄2 cup vegetable oil

1⁄2 tsp liquid honey

Place nibbles in a large bowl with buttermilk, garlic, dried herbs, smoked paprika and sea salt. Mix to coat chicken. Cover and refrigerate for at least 2 hours.

Heat oven to 200C. Line an oven tray with baking paper.

Working in batches, coat chicken in the crushed chips. Place on prepared baking tray, spray with oil and bake 40 minutes or until cooked through, turning once during cooking. Serve immediately with chipotle mayonnaise and wedges of lime.

Mayonnaise: Place egg yolks, garlic, lime juice and chipotle chillies in a food processor and mix to combine. With the motor running, slowly add oil. Add honey and season to taste, adding a little more lime juice or chilli if desired.

* The La Morena brand is available in many supermarkets.

Serves 6-8 as part of a shared meal