Chicken Bites with Dip
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
8
- For Pineapple Sauce
- 1 cup diced Pineapple
- 1 red Bell pepper (finely diced)
- ½ cup Red onions (finely diced,)
- 3 Tbsps cilantro (minced)
- 2 Tbsps Cider vinegar
- 2 Tbsps Canola oil
- 1 Jalapeño (minced)
- For Chicken Nuggets
- 1 ½ cups Buttermilk
- 1 tsp salt
- 3 tsps creole seasoning
- ¼ tsp ground Red pepper
- 4 ½ cups boneless chicken (cut into 1 1/2 inch pieces)
- 2 cups all-purpose flour
- 3 cups Canola oil (for frying)
- 2 Limes (for garnish)
Preparation
Kitchen utensils
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
Preparation steps
1.
For Pineapple Sauce:
2.
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.
3.
For Chicken Nuggets:
4.
In a large plastic food storage bag, combine buttermilk, salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
5.
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.
6.
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.
7.
Serve with Pineapple sauce and lime wedges.
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