Chipotle Popcorn Chicken

Marinating the chicken in buttermilk ensures juicy, flavorful meat under the crunchy, tangy-spicy interior. Adding chopped cilantro makes it look even less like you microwaved frozen popcorn chicken, as does serving the bites with any of your favorite dipping sauces.

Ingredients

Directions

In a bowl whisk together chipotle peppers, buttermilk, egg, cornstarch, salt & pepper. Cut the chicken breasts into 1 inch pieces. Place the chicken in the batter and let it sit for at least a couple hours in the fridge (or overnight). Pour some panko breadcrumbs in a shallow plate. Heat the oil in a large skillet. Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy. Once out of fryer, season with more salt, pepper and chopped cilantro to taste. Serve with your choice of dip.

Reviews

☆☆☆☆☆

Yummo! This was thrown together in minutes (I didn't marinate) and tasted outstanding! LOVE the crunchiness & punch of heat in the breading, gonna make this again & let it marinate overnight for Game Day!

KendraCooks

☆☆☆☆☆

What a divine recipe! Crispy and tender with just the right amount of spiciness (I did reduce the chipotle as suggested for the kids) They were fantastic with ranch dressing and a resounding success! A+

MauraSpeckt

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