Buttermilk Crispy Chicken Tenders and Perfect Potato Skins
Buttermilk Crispy Chicken Tenders and Perfect Potato Skins

Hey everyone, it is me again, Bethany, welcome to my recipe website. Today, I will show you a way to make a distinctive dish, buttermilk crispy chicken tenders and perfect potato skins. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Buttermilk Crispy Chicken Tenders and Perfect Potato Skins is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Buttermilk Crispy Chicken Tenders and Perfect Potato Skins is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have buttermilk crispy chicken tenders and perfect potato skins using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
  1. Make ready Baking Potatoes
  2. Prepare Milk
  3. Make ready Streaky Bacon
  4. Get Spring Onions
  5. Make ready Creme Fraiche
  6. Prepare grated Cheddar Cheese
  7. Prepare Sliced Mozzarella
  8. Take Chicken Thighs
  9. Get Breadcrumbs
  10. Prepare Chicken/Cajun Spice
  11. Get Plain Flour
  12. Make ready egg
  13. Get Buttermilk
Steps to make Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
  1. Put your baking potatoes in the oven for 2 hrs 30 minutes at 160 Degrees
  2. 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.
  3. Once crispy, remove from the oven. Cut each potato in half and scoop out the potato and add to a mixing bowl.
  4. Add the milk, grated cheddar, salt and pepper to the mix and mash like you are making mashed potato
  5. Once mashed, spoon the mix evenly back into the empty potato skin boats.
  6. Cut the bacon into small pieces and fry until golden brown.
  7. Layer the mozzarella onto the skins, then sprinkle over the bacon bits. Then put back into the oven for 30 minutes at 180 degrees
  8. 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.
  9. 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.
  10. 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!!
  11. Make sure to give me a follow and check out some of my other dishes at https://www.instagram.com/thisdadcooks_/

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