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Discover the irresistible flavors of Chipotle Popcorn Chicken, a dish that transforms ordinary chicken into a spicy and crunchy delight. This recipe is not just a meal; it's an experience that brings together the best of both worlds: the comfort of tender chicken and the excitement of zesty spices. Perfect for game days, family gatherings, or just a cozy night in, Chipotle Popcorn Chicken offers a harmonious blend of smoky spices and crispy textures that will leave your taste buds dancing.

Chipotle Popcorn Chicken

Spice up your dinner with Chipotle Popcorn Chicken! This crispy, flavorful dish combines tender chicken with a smoky, zesty coating that adds excitement to any meal. Perfect for gatherings or a cozy night in, it's easy to make and sure to impress. Pair it with tasty dips and your favorite drinks for a memorable culinary experience. Check out the full recipe and tips to get that perfect crunch! #ChipotlePopcornChicken #CrispyChicken #EasyRecipes #Foodie #SpicySnacks
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Ingredients
  

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup buttermilk

1 tablespoon chipotle powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon baking powder

Vegetable oil, for frying

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine buttermilk, chipotle powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and ensure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

    Prepare the Coating: In another bowl, combine flour, cornmeal, baking powder, and a pinch of salt. Mix well and set aside.

      Heat the Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until hot (about 350°F or 175°C). You can test the oil by dropping in a small amount of the flour mixture; it should sizzle immediately.

        Bread the Chicken: Remove the marinated chicken from the refrigerator. Taking a piece at a time, dredge it in the flour-cornmeal mixture until fully coated. Shake off any excess.

          Fry the Chicken: Carefully add the coated chicken pieces to the hot oil, being cautious not to overcrowd the pan. Fry in batches for about 5-7 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.

            Serve: Once all chicken pieces are cooked, garnish with fresh chopped cilantro. Serve hot with lime wedges on the side for an extra zesty flavor.

              Prep Time: 1 hour (plus marination) | Total Time: 1 hour 30 mins | Servings: 4