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