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Ingredients requirements of Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
- Get 2 for Baking Potatoes
- Provide 100 ml Milk
- Need 3 Slices Streaky Bacon
- Take 2 - Spring Onions
- Provide 2 Tbsp for Creme Fraiche
- Need 200 g of grated Cheddar Cheese
- You need of Sliced Mozzarella
- Need 400 g Chicken Thighs
- Take for Breadcrumbs
- Give 4 tsp of Chicken/Cajun Spice
- Provide 100 g of Plain Flour
- Need 1 for egg
- Give 300 ml Buttermilk
Buttermilk Crispy Chicken Tenders and Perfect Potato Skins making process:
- Put your baking potatoes in the oven for 2 hrs 30 minutes at 160 Degrees
- Slice your chicken thighs into finger shaped strips. Place in a bowl and coat them all in the buttermilk. Cover with cling film and put in the fridge for 2 hours minimum.
- Once crispy, remove from the oven. Cut each potato in half and scoop out the potato and add to a mixing bowl.
- Add the milk, grated cheddar, salt and pepper to the mix and mash like you are making mashed potato
- Once mashed, spoon the mix evenly back into the empty potato skin boats.
- Cut the bacon into small pieces and fry until golden brown.
- Layer the mozzarella onto the skins, then sprinkle over the bacon bits. Then put back into the oven for 30 minutes at 180 degrees
- As soon as the potatoes are back in the oven. Take your buttermilk chicken thighs out of the oven. Coat in flour, then egg. Blitzed the spiced breadcrumb mix (I use a slice of bread, cajun spice, salt and pepper for mine, but I like mine hot) and coat with that last. Repeat the process until all your tenders are covered.
- Either shallow fry in a pan on each side until golden brown or if you like them like me, put them in an air fryer for 16 minutes at 200 degrees. Turning half way.
- About 3 minutes before the chicken is finished. Take the potatoes out of the oven and the add a generous dollop of creme fraiche and chopped spring onion. Add the chicken tenders to the plate and enjoy with your choice of dips!!
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