Chipotle Popcorn Chicken Recipe By Tasty

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CHIPOTLE'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

PARMESAN & CHIPOTLE POPCORN



Parmesan & Chipotle Popcorn image

Provided by Ina Garten

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 5

1 bag microwave popcorn, such as Newman's Own Natural
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup finely grated Italian Parmesan cheese
1/2 teaspoon chipotle chile powder
2 teaspoons fleur de sel

Steps:

  • Microwave the popcorn for 3 to 5 minutes, according to the directions on the package, until the popcorn stops popping. Carefully pour the hot popcorn into a large bowl and immediately pour on the butter, then the Parmesan, chile powder, and salt. Toss well and serve hot.

CHIPOTLE POPCORN CHICKEN RECIPE BY TASTY



Chipotle Popcorn Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, buttermilk, chiles in adobo sauce, panko breadcrumbs, chili powder, salt, pepper, smoked paprika, oil, smoked paprika

Provided by Jordan Kenna

Categories     Snacks

Yield 4 servings

Number Of Ingredients 10

2 lb boneless, skinless chicken breast
2 cups buttermilk
7 oz chiles in adobo sauce, 1 can
2 cups panko breadcrumbs
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon smoked paprika
oil, for frying
smoked paprika, to taste

Steps:

  • Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
  • Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate.
  • Cover and let marinate in the refrigerator for 2-4 hours.
  • In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
  • Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat.
  • Fry them in 350˚F (180˚C) oil until they are crispy and golden brown (about 2 minutes).
  • Drain on paper towels.
  • Garnish with an additional sprinkle of smoked paprika and serve.
  • Enjoy!

Nutrition Facts : Calories 690 calories, Carbohydrate 48 grams, Fat 17 grams, Fiber 2 grams, Protein 81 grams, Sugar 10 grams

COPYCAT CHIPOTLE® CHICKEN



Copycat Chipotle® Chicken image

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 18h15m

Yield 8

Number Of Ingredients 11

1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½ red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds skinless, boneless chicken thighs

Steps:

  • Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
  • Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
  • Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
  • Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g

CHIPOTLE POPCORN CHICKEN



Chipotle Popcorn Chicken image

This super tasty spicy Chipotle Popcorn Chicken recipe is one of my favourite appetizer ideas. Made with 2 chicken breasts and coated in breadcrumbs.

Provided by atasteofmadness

Time 30m

Number Of Ingredients 9

1 cup milk
1 Tbsp vinegar
2 large chicken breasts, (boneless, skinless and cut into cubes)
4 chipotle peppers, (finely chopped)
1 large egg
2 Tbsp cornstarch
salt and pepper (to taste)
panko breadcrumbs
oil (for frying)

Steps:

  • In a medium bowl, mix together the milk and vinegar and let sit for around 5 minutes.
  • Whisk in the chipotle peppers, egg, cornstarch, salt and pepper.
  • Place the chicken in the batter and let sit in the fridge for a couple of hours.
  • Pour some breadcrumbs in a shallow bowl and coat each piece of chicken with breadcrumbs.
  • Heat the oil on medium heat, and fry the chicken on both sides for 3-5 minutes or until the chicken is cooked through. Place on paper towels to soak up some of the oil. Repeat with all the chicken pieces.

CHIPOTLE POPCORN CHICKEN



Chipotle Popcorn Chicken image

Marinating the chicken in buttermilk ensures juicy, flavorful meat under the crunchy, tangy-spicy interior. From Big Oven.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breast halves
1/2 cup chipotle chile in adobo, chopped finely (decrease amount for less spiciness but recommends full amount)
1 cup buttermilk
1 egg
2 tablespoons cornstarch
salt and pepper, to taste
panko breadcrumbs
oil (for frying)
1 bunch fresh cilantro, chopped

Steps:

  • In a bowl whisk together chipotle peppers, buttermilk, egg, cornstarch, salt and pepper.
  • 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 or overnight.
  • 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 as not to over crowd, so the chicken turns out crispy.
  • Once out of fryer, season with more salt, pepper (if desired) and chopped cilantro to taste.
  • Serve with your choice of dip.

CHIPOTLE POPCORN CHICKEN



Chipotle Popcorn Chicken image

Chipotle Popcorn Chicken - so much fun to eat and so delicious! Little morsels of chicken dipped in a spicy batter and fried to perfection!

Provided by Joanna Cismaru

Categories     Appetizer     Lunch

Time 45m

Number Of Ingredients 8

3 chicken breasts (boneless, skinless)
½ cup Chipotle Peppers in Adobo Sauce (chopped finely)
1 cup buttermilk
1 egg
2 tablespoons cornstarch
salt and pepper (to taste)
Panko breadcrumbs
oil ( for frying)

Steps:

  • 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.

Nutrition Facts : ServingSize 1 serving, Calories 195 kcal, Carbohydrate 5 g, Protein 14 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 68 mg, Sodium 308 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g

CHIPOTLE POPCORN CHICKEN RECIPE RECIPE - (4.5/5)



Chipotle Popcorn Chicken Recipe Recipe - (4.5/5) image

Provided by Susan52

Number Of Ingredients 7

2 chicken breasts
1 cup buttermilk
1/2 cup canned chipotles in adobo, puréed
2 cups flour
Pepper, to taste
Salt, to taste
1 bunch cilantro, chopped

Steps:

  • Cut chicken breasts into 1 1/2-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°F fryer. Once out of fryer, season with salt, pepper and chopped cilantro.

CHIPOTLE CHICKEN



Chipotle Chicken image

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons canola oil
1 tablespoon chopped chipotle pepper in adobo sauce
5 garlic cloves, halved
1 tablespoon ground chipotle pepper or ground ancho chile pepper
2-1/2 teaspoons ground cumin
2-1/2 teaspoons dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon pepper
3 pounds boneless skinless chicken thighs

Steps:

  • Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

Nutrition Facts : Calories 284 calories, Fat 15g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

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