Smoky Chipotle BBQ Popcorn Chicken

Allergens

Wheat, Dairy (in buttermilk)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups popcorn
• 2 cups all
• purpose flour
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 1 cup buttermilk
• Vegetable oil, for frying
• 1 cup BBQ sauce
• 1 tbsp chipotle peppers in adobo sauce
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions

1. Slice the chicken breasts into bite sized pieces. In a shallow dish, whisk together flour, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). In another dish, pour buttermilk.
2. Heat about 3 inches of vegetable oil in a deep frying pan to 350°F. While the oil heats up, prepare your dredging station: first the chicken in buttermilk, then in the seasoned flour.
3. Fry the coated chicken pieces for 2 3 minutes per side until golden brown and fully cooked. Use a slotted spoon to transfer the cooked chicken to a paper towel lined plate to drain.
4. In a saucepan over medium heat, combine BBQ sauce, chipotle peppers, honey, apple cider vinegar, and Worcestershire sauce. Stir until well mixed. Simmer for about 5 minutes, then remove from heat.
5. Toss the cooked chicken in the sauce to coat evenly. Serve immediately with a side of popcorn!

Chef’s Insight

To add an extra smoky flavor, toast the flour mixture in a dry pan before using it for dredging the chicken.

Notes

To truly experience the street food vibe, serve this dish at your next gathering or tailgate party!