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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chipotle Popcorn Chicken Recipe

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Chipotle Popcorn Chicken image


This recipe for Chipotle Popcorn Chicken, by , is from The Marotta Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katie Escoto


2 lb boneless, skinless chicken breast
2 cups buttermilk
7 oz chiles in adobo sauce, 1 can
2 cups panko breadcrumbs
1 teaspoon chili powder
teaspoon salt
teaspoon pepper
1 teaspoon smoked paprika
oil, for frying

Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate.

Cover and let marinate in the refrigerator for 2-4 hours.

In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.

Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat.

Fry them in 350˚F (180˚C) oil until they are crispy and golden brown (about 2 minutes).
Drain on paper towels.

Garnish with an additional sprinkle of smoked paprika and serve.


Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
First made: 6/1/2020





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