Chicken Bites with Dip
ready in 2 h. 40 min.
- For Pineapple Sauce
- 1 cup diced Pineapple
- 1 red Bell pepper (finely diced)
- ½ cup Red onions (finely diced,)
- 3 tablespoons cilantro (minced)
- 2 tablespoons Cider vinegar
- 2 tablespoons Canola oil
- 1 Jalapeño (minced)
1 Oven-proof skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Oven rack, 1 Plastic wrap
For Pineapple Sauce:
Combine pineapple, red bell pepper, red onion, cilantro, cider vinegar, canola oil, and jalapeno chili together in a medium sized bowl. Mix well and set aside to allow the flavors to incorporate.
For Chicken Nuggets:
In a large plastic food storage bag, combine buttermilk, salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
In another food storage bag combine the flour and remaining 1 teaspoon Creole seasoning and red pepper. Add the marinated chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350° F. Fry several chicken pieces at a time, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Place on paper towels to absorb any excess oil.
Serve with Pineapple sauce and lime wedges.