By Marc Murphy
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.
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
1. Cut chicken breasts into 1 1/2 inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilies.
2. 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.
3. Once out of the fryer, season with salt, pepper and chopped cilantro.
Level of Difficulty: Easy
Prep Time: 20 minutes plus marinating
Cooking Time: 10 minutes