- 6
- 15 mins
- 45 mins
4.5/5
(41 Votes)
Ingredients
- 3 chicken breasts, boneless, skinless
- 1/2 cup Chipotle Peppers in Adobo Sauce, chopped finely
- 1 cup buttermilk
- 1 egg
- 2 tbsp cornstarch
- salt and pepper to taste
- Panko breadcrumbs
- oil for frying
Preparation
Step 1
In a bowl whisk together buttermilk, egg, cornstarch, salt, pepper and chipotle peppers.
Cut the chicken breasts into 1 inch pieces. Place the chicken in the batter and let it sit for at least a couple hours in the fridge.
Pour some panko breadcrumbs in a shallow plate.
Heat the oil in a large skillet.
Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.