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Chipotle Popcorn Chicken

This recipe takes classic popcorn chicken to the next level with a spicy and smoky chipotle marinade. Serve with a tangy ranch dipping sauce at your next game day or family gathering.

Tasty Team
86% would make again

Under 30 minutes

Chipotle Popcorn Chicken

Under 30 minutes


for 4 servings

  • 2 lb boneless, skinless chicken breast (910 g)
  • 2 cups buttermilk (480 mL)
  • 7 oz chiles in adobo sauce (200 g), 1 can
  • 2 cups panko breadcrumbs (100 g)
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon smoked paprika
  • oil, for frying


  • smoked paprika, to taste

Nutrition Info

  • Calories 690
  • Fat 17g
  • Carbs 48g
  • Fiber 2g
  • Sugar 10g
  • Protein 81g

Estimated values based on one serving size.


  1. Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
  2. 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.
  3. Cover and let marinate in the refrigerator for 2-4 hours.
  4. In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
  5. Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat.
  6. Fry them in 350˚F (180˚C) oil until they are crispy and golden brown (about 2 minutes).
  7. Drain on paper towels.
  8. Garnish with an additional sprinkle of smoked paprika and serve.
  9. Enjoy!
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Chipotle Popcorn Chicken