Shine on Yahoo has some wonderful, quick and easy recipes.
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
Cut chicken breasts into 1 1/2 inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilies.
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 or skillet.
Once out of the fryer, season with salt, pepper and chopped cilantro.
Dipping Sauces for Chipotle Popcorn Chicken:
Homemade Ranch –
1 Cup 2% Greek yogurt
1 Cup mayonnaise, preferably homemade
1 Cup cultured buttermilk
1/3 Cup sour cream
1 tsp. garlic powder
1 tsp. onion powder
1 heaping Tbsp. freshly ground black pepper
1 tsp. kosher salt
1 Tbsp. white vinegar
1 Tbsp. lemon juice
3 Tbsp. fresh parsley, finely chopped
Mix the yogurt, mayonnaise, buttermilk and sour cream together in a large bowl.
Stir in the garlic and onion powders and pepper, then add the salt, vinegar, lemon juice and parsley and stir until just combined.
Cover and refrigerate until needed, up to a week.
Sweet Chile Dipping Sauce-
1/2 Cup rice vinegar
1/3 Cup sugar
1 tsp. garlic, minced
1 tsp. ginger root, grated
1 Tbsp. Sriracha
1/2 tsp. chili flakes
2 Tbsp. cornstarch
Combine vinegar, sugar, garlic, ginger, sriracha and chili flakes in a small pot and bring to a simmer over medium heat.
Cook for 5-7 minutes, or until mixture begins to turn syrupy, then reduce heat to low.
Mix cornstarch in 1/4 cup of water and stir into sauce. Bring back up to a simmer — sauce should thicken substantially.