Chipotle Popcorn Chicken – perfect for tailgating season – is so easy to make and heartily welcomed by all that it will surprise you!
Marinating the chicken in buttermilk overnight ensures juicy, flavorful meat under the crunchy-tangy-spicy exterior. Adding chopped cilantro is a nice personal touch and serving the bites with homemade dipping sauces makes them memorable.
This recipe comes from Marc Murphy’s Upper West Side restaurant “Ditch Plains” in Manhattan. I found it on FoodRepublic.com.
2 chicken breasts
1 cup buttermilk
½ cup canned chipotles in adobo sauce, pureed
2 cups flour
Salt and pepper
1 bunch fresh cilantro, chopped
Cut chicken breasts into 1 ½-inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilies.
Cover and refrigerate overnight.
When ready to serve, dredge the chicken in seasoned flour.
Fry in hot oil (350° F.) just until done. (Do not overcook). A deep fryer is the best choice, if you have one, or use a very heavy cooking pan and a thermometer.
Remove from hot oil, place on paper towels to drain – season with salt, pepper and chopped cilantro.
Southern Fried Chicken has become a classic American favorite. This recipe is particularly tasty and will likely become one of your family’s favorites. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well-made fried chicken.
1 whole frying chicken cut into pieces (or 6 – 8 pieces of your choice)
3½ cups flour
Combination of oil and butter – enough to cover the bottom of a heavy frying pan
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon oregano
1 teaspoon garlic, minced
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon cumin
2 large eggs
1 cup whole milk
Rinse the chicken in cold water and pat dry with paper towels.
Set chicken aside until it reaches room temperature.
In a large bowl, mix the flour and seasonings.
Whisk the ingredients together until they are well blended, then pour into a large flat pan (or into a large plastic bag.
Beat eggs and milk together. (Use more milk and eggs depending upon how many pieces of chicken you have to fry.)
When everything is ready, heat the oil and butter in a large heavy frying pan (cast iron is best).
Dip each piece of chicken into the egg and milk mixture – one at a time.
Roll the chicken piece in the flour mixture (or shake in the bag) until well-coated.
Shake off any excess flour and carefully place the chicken in the frying pan.
Cook over medium to medium-high heat until golden brown.
Turn the chicken and cook the 2nd side until golden brown.
Remove the chicken from the pan and place it on a cooling rack cover with paper towels to allow excess oil to drip off.
Serve warm with mashed potatoes, gravy and a green vegetable.