Chipotle Popcorn Chicken Recipe

Sep 4, 2012 2:01 pm

A recipe for popcorn chicken that'll make you hot

spicy popcorn chicken
Photo: Gabi Porter
Making popcorn chicken is almost as easy as yelling at the TV from the couch. You can do that, right?

We thought we'd kick off tailgating season with the least intimidating and most user-friendly food, easy to make in massive batches: popcorn chicken. This recipe hails from Marc Murphy's Upper West Side restaurant Ditch Plains, where there's always a surfing video playlist going full-force.

Marinating the chicken in buttermilk overnight ensures juicy, flavorful meat under the crunchy, tangy-spicy interior. Adding chopped cilantro makes it look even less like you microwaved frozen popcorn chicken, as does serving the bites with any of our homemade dipping sauces. MVP: this guy.

Servings: 4


2 chicken breasts
1 cup buttermilk
1/2 cup canned chipotles in adobo sauce, pureed
2 cups flour
Salt and pepper
1 bunch cilantro, chopped
  1. Cut chicken breasts into 1 1/2-inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilis. 
  2. Cover and refrigerate overnight.
  3. Once the chicken has had time to sit in buttermilk, dredge the chicken in seasoned flour and fry in a 350 degree fryer. 
  4. Once out of fryer, season with salt, pepper and chopped cilantro.

Try serving with these homemade dips:

Level of Difficulty: 
Prep Time: 
20 minutes plus marinating
Cooking Time: 
10 minutes
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