Chipotle Popcorn Chicken
by Jordan Kenna
Ingredients
for 4 servings
- 2 lb (905 g) boneless, skinless chicken breast
- 2 cups (480 mL) buttermilk
- 7 oz (200 g) chiles in adobo sauce, 1 can
- 2 cups (100 g) panko breadcrumbs
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon smoked paprika
- oil, for frying
Garnish
- smoked paprika, to taste
Preparation
- Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
- Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate.
- Cover and let marinate in the refrigerator for 2-4 hours.
- In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
- Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat.
- Fry them in 350˚F (180˚C) oil until they are crispy and golden brown (about 2 minutes).
- Drain on paper towels.
- Garnish with an additional sprinkle of smoked paprika and serve.
- Enjoy!
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