We thought we'd kick off tailgating season with the least intimidating and most user-friendly food, easy to make in massive batches: popcorn chicken. This recipe hails from Marc Murphy's Upper West Side restaurant Ditch Plains, where there's always a surfing video playlist going full-force.
Marinating the chicken in buttermilk overnight ensures juicy, flavorful meat under the crunchy, tangy-spicy interior. Adding chopped cilantro makes it look even less like you microwaved frozen popcorn chicken, as does serving the bites with any of our homemade dipping sauces. MVP: this guy.
Servings:4
Ingredients
2 chicken breasts
1 cup buttermilk
1/2 cup canned chipotles in adobo sauce, pureed
2 cups flour
Salt and pepper
1 bunch cilantro, chopped
Directions:
- Cut chicken breasts into 1 ½-inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilis.
- Cover and refrigerate overnight. Once the chicken has had time to sit in buttermilk, dredge the chicken in seasoned flour and fry in a 350 degree fryer.
- Once out of fryer, season with salt, pepper and chopped cilantro.
Level of Difficulty:
Easy
Prep Time:
20 minutes plus marinating
Cooking Time:
10 minutes
