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Ingredients requirements - Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
- Get 2 for Baking Potatoes
- Provide 100 ml - Milk
- Give 3 Slices for Streaky Bacon
- Get 2 - Spring Onions
- You need 2 Tbsp Creme Fraiche
- Provide 200 g for grated Cheddar Cheese
- Take for Sliced Mozzarella
- You need 400 g Chicken Thighs
- Get Breadcrumbs
- Make ready 4 tsp of Chicken/Cajun Spice
- Give 100 g for Plain Flour
- Get 1 for egg
- Get 300 ml for 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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