Chipotle Lime Chicken Popcorn
Chipotle Lime Chicken Popcorn
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
For the Marinade
- 1 chipotle pepper, from can of chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from can of chipotle peppers
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Breading
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for extra heat
- 2 large eggs, beaten
- 1/4 cup milk
For Frying
- 3 cups vegetable oil, or enough for deep frying
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 lime wedges, for garnish
- 1/2 cup ranch dressing or sour cream, for dipping, as needed
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with the minced chipotle pepper, adobo sauce, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken thoroughly. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours for best flavor.
⏱️ 20 min
- 2
Prepare two shallow dishes for breading. In the first dish, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper (if using). In the second dish, whisk together the beaten eggs and milk until well combined.
⏱️ 5 min
- 3
Working in batches, remove chicken pieces from the marinade, allowing excess marinade to drip off. First, dredge each chicken piece in the flour mixture, ensuring it's fully coated, then shake off any excess. Next, dip the floured chicken into the egg mixture, letting excess drip off. Finally, return the chicken to the flour mixture for a second coating, pressing gently to adhere. Place breaded chicken on a clean plate or wire rack.
⏱️ 10 min
- 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 5
Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F).
⏱️ 10 min•🌡️ 350
- 6
Using a slotted spoon or tongs, transfer the cooked chicken popcorn to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken. Garnish with fresh chopped cilantro and serve immediately with lime wedges and ranch dressing or sour cream for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Lime Chicken Popcorn
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
For the Marinade
- 1 chipotle pepper, from can of chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from can of chipotle peppers
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Breading
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for extra heat
- 2 large eggs, beaten
- 1/4 cup milk
For Frying
- 3 cups vegetable oil, or enough for deep frying
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 lime wedges, for garnish
- 1/2 cup ranch dressing or sour cream, for dipping, as needed
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with the minced chipotle pepper, adobo sauce, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken thoroughly. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours for best flavor.
⏱️ 20 min - 2
Prepare two shallow dishes for breading. In the first dish, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper (if using). In the second dish, whisk together the beaten eggs and milk until well combined.
⏱️ 5 min - 3
Working in batches, remove chicken pieces from the marinade, allowing excess marinade to drip off. First, dredge each chicken piece in the flour mixture, ensuring it's fully coated, then shake off any excess. Next, dip the floured chicken into the egg mixture, letting excess drip off. Finally, return the chicken to the flour mixture for a second coating, pressing gently to adhere. Place breaded chicken on a clean plate or wire rack.
⏱️ 10 min - 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 5
Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F).
⏱️ 10 min•🌡️ 350 - 6
Using a slotted spoon or tongs, transfer the cooked chicken popcorn to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken. Garnish with fresh chopped cilantro and serve immediately with lime wedges and ranch dressing or sour cream for dipping.
⏱️ 5 min