Popcorn Chipotle Chicken
This is a great game-day snack, dinner, or after-school treat. We've swapped out buttermilk in the recipe and made our own using almond milk and lemon juice. I rarely have buttermilk in my fridge, so making it with what I have on hand ensures that the recipe gets made. And this is undoubtedly one recipe you want to make for cheering on your favorite sports team.
Servings: Four Appetizers or One Bucket
INGREDIENTS
1 cup of almond milk
1/2 lemon, juiced
2 tablespoons sauce of chipotle peppers in adobo
1 1/2 lbs. chicken breasts, boneless, skinless, cubed
1 tablespoon potato starch
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups gluten-free panko breadcrumbs (Jason's are made with potato starch)
1 tablespoon paprika
salt and pepper
avocado oil spray
Avocado-Cilantro Cream
1/4 avocado, peeled and diced
1/2 cup non-dairy sour cream
1/2 lime, juice
2 tablespoons cilantro
salt
PREPARATION
1 In a small bowl, combine almond milk, lemon juice, and adobo sauce. Let sit for 5 minutes.
2 Place the cubed chicken into the bowl, cover, and marinate for 1 hour.
3 Strain the cubed chicken, add 1 tablespoon potato starch, smoked paprika, salt, and pepper.
4 Crush the gluten-free panko and add paprika (not smoked), and place on a plate.
5 Coat the chicken cubes with the panko, then in batches, place them in the air fryer. Spray with some avocado oil and air fry at 400°F for 5 minutes. Turn the chicken pieces over, spray again and cook for another 5 minutes.
6 To make the Avocado-Cilantro Cream, place the avocado, sour cream, lime, cilantro, and salt in a small blender and blend through until smooth.
NOTES
If you have buttermilk on hand, you can swap that out for the almond milk and lemon juice, but it's something I don't regularly keep in my fridge. You could also substitute milk for almond milk but add the lemon.
