Chipotle Popcorn Chicken
by Jordan Kenna
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Ingredients
for 4 servings
-
2 lb boneless, skinless chicken breast (905 g) -
2 cups buttermilk (480 mL) -
7 oz chiles in adobo sauce, 1 can (200 g) -
2 cups panko breadcrumbs (100 g) -
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!
