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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
