In a bowl whisk together chipotle peppers, buttermilk, egg, cornstarch, salt & pepper.
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).
Pour some panko breadcrumbs in a shallow plate.
Heat the oil in a large skillet.
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 the chicken turns out crispy.
Once out of fryer, season with more salt, pepper and chopped cilantro to taste.
Serve with your choice of dip.
Popcorn chicken is such a fun way to eat and I bet kids would love this. If you are making this for kids use a bit less chipotle peppers so the chicken doesn’t come out too spicy, I’d use 1/4 cup instead of 1/2.
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 149 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 230mg||71 %|
|Sodium 668.9mg||23 %|
|Potassium 1019.9mg||27 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 11.5g|
|Protein 85.6g||122 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 563
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