Fire up the tailgate party, we’ve got the perfect big game treat!
2 chicken breasts
1 cup (250 mL) buttermilk
3-4 canned chipotles in adobo sauce
2 cups (500 mL) all purposeflour
Salt & pepper
1 bunch cilantro
2L vegetable oil
Cut chicken breasts into bite sized chunks. Purée chipotles & buttermilk together in a food processor. Combine chicken and buttermilk / chipotle mixture.
Cover and refrigerate overnight. Dredge chicken in flour seasoned with salt & pepper and fry in 350ºF (180ºC) oil. Until golden brown about 3 minutes.
Once out of fryer, season with salt, pepper and chopped cilantro.