Chipotle Popcorn Chicken

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

• Ready In: 50 mins
• Serves: 8

Ingredients

• 3  boneless skinless chicken breast halves
• 1⁄2 cup chipotle chile in adobo, chopped finely (decrease amount for less spiciness but recommends full amount)
• 1  cup buttermilk
• 1  egg
• 2  tablespoons cornstarch
•  salt and pepper, to taste
•  panko  breadcrumbs
•  oil (for frying)
• 1  bunch fresh cilantro, chopped

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.