Chipotle Popcorn Chicken

I have company!

I have two visitors at my house staying for a week. And when there are visitors, I get right into their face to see what their food preferences are.

Maybe I'm not as direct about it as I'm making it seem, but I like to know what I'm dealing with, so that I can cook something that they cannot refuse.

So the first thing I did when they arrived from the airport was take them out for dinner. This way I can see what kind of food they would eat without me outright asking. The ordered buffalo chicken. Mental note: they will eat chicken.

While we were talking, they mentioned that they just LOVE kettle corn. Note to self: likes popcorn.

Now being the fantastic detective that I am, I concluded that I should be making some popcorn chicken. So that's what I did.

But to kick it up a spicy notch, I added some chipote peppers. I for one cannot get enough chipotle peppers in my life. I love the taste of chipotle, be it in pepper form or the chipotle powder. I have put chipotle in many egg salads lately like my chipotle egg salad or my mango red pepper chipotle egg salad, but I decided that I should leave the egg salad alone, and try pairing it up with some chicken.

And it worked wonders. This chicken was a huge hit, and is suitable for picky eaters everywhere!

Chipotle Popcorn Chicken

This super tasty spicy Chipotle Popcorn Chicken recipe is one of my favourite appetizer ideas. Made with 2 chicken breasts and coated in breadcrumbs.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Cathleen Childs

Ingredients

• ▢ 1 cup milk
• ▢ 1 tablespoon vinegar
• ▢ 2 large chicken breasts, boneless, skinless and cut into cubes
• ▢ 4 chipotle peppers, finely chopped
• ▢ 1 large egg
• ▢ 2 tablespoon cornstarch
• ▢ salt and pepper to taste
• ▢ panko breadcrumbs
• ▢ oil for frying

Instructions

• In a medium bowl, mix together the milk and vinegar and let sit for around 5 minutes. 
• Whisk in the chipotle peppers, egg, cornstarch, salt and pepper.
• Place the chicken in the batter and let sit in the fridge for a couple of hours.
• Pour some breadcrumbs in a shallow bowl and coat each piece of chicken with breadcrumbs.
• Heat the oil on medium heat, and fry the chicken on both sides for 3-5 minutes or until the chicken is cooked through. Place on paper towels to soak up some of the oil. Repeat with all the chicken pieces. 

Notes

Total time does not include time chilling in fridge.

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