Total Time
50mins
Prep 30 mins
Cook 20 mins

Marinating the chicken in buttermilk ensures juicy, flavorful meat under the crunchy, tangy-spicy interior. From Big Oven.

Ingredients Nutrition

Directions

  1. In a bowl whisk together chipotle peppers, buttermilk, egg, cornstarch, salt and pepper.
  2. 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.
  3. Pour some panko breadcrumbs in a shallow plate.
  4. Heat the oil in a large skillet.
  5. 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 as not to over crowd, so the chicken turns out crispy.
  6. Once out of fryer, season with more salt, pepper (if desired) and chopped cilantro to taste.
  7. Serve with your choice of dip.
Most Helpful

5 5

I used my blender to puree the chipotle and adobe sauce with about a half-cup of cream, and then let the chicken marinate all day. The only problem I had with this recipe is that there was nothing left-over for lunch the next day, so I'll have to double the recipe next time.