1/2 cup Chipotle Peppers in Adobo Sauce, chopped finely
1 cup buttermilk
1 egg
1 Tb cornstarch
salt and pepper to taste
panko
oil for frying
Instructions
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.
Originally Submitted
9/8/2013
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