Breading chicken is not my favorite, but I shored up strength and did it to make some fun meets slightly sophisticated homemade popcorn chicken. What is a looming ingredient in the mix that makes it have some great flavor? Adobo sauce. What is in the plating that seems to make any plating instantly more elevated? Sliced basil sprinkled over top? What is it I want to be doing this friday night? Eating a plate of these and watching a movie.
CHIPOTLE POPCORN CHICKEN
Serves 2-3
3 boneless, skinless chicken breasts, cubed
1/2 cup chipotle peppers in adobo sauce, chopped
1 cup milk
1 egg
2 tablespoons corn starch
1 cup panko
Vegetable oil
Salt & pepper
Whisk together milk, egg, corn starch, chipotle peppers in adobo sauce, and salt & pepper. Marinate chicken in mixture for 2-3 hours. Remove chicken from mixture and coat in panko.
Heat a pan over medium with oil. Fry chicken in pan for 3-5 minutes on each side.
- 3 boneless, skinless chicken breasts, cubed
- ½ cup chipotle peppers in adobo sauce, chopped
- 1 cup milk
- 1 egg
- 2 tablespoons corn starch
- 1 cup panko
- Vegetable oil
- Salt & pepper
- Whisk together milk, egg, corn starch, chipotle peppers in adobo sauce, and salt & pepper.
- Marinate chicken in mixture for 2-3 hours.
- Remove chicken from mixture and coat in panko.
- Heat a pan over medium with oil.
- Fry chicken in pan for 3-5 minutes on each side.
Adapted from Jo Cooks.