Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, buttermilk crispy chicken tenders and perfect potato skins. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Buttermilk Crispy Chicken Tenders and Perfect Potato Skins is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Buttermilk Crispy Chicken Tenders and Perfect Potato Skins is something that I’ve loved my entire life.
Great recipe for Buttermilk Crispy Chicken Tenders and Perfect Potato Skins. Perfect meal for the family or to have while watching the game. With the addition of a few ingredients, you can make salted egg and Mongolian sauce (sweet and.
To begin with this particular recipe, we must prepare a few ingredients. You can cook buttermilk crispy chicken tenders and perfect potato skins using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
- Prepare 2 Baking Potatoes
- Prepare 100 ml Milk
- Get 3 Slices Streaky Bacon
- Take 2 Spring Onions
- Make ready 2 Tbsp Creme Fraiche
- Take 200 g grated Cheddar Cheese
- Prepare Sliced Mozzarella
- Take 400 g Chicken Thighs
- Get Breadcrumbs
- Prepare 4 tsp Chicken/Cajun Spice
- Take 100 g Plain Flour
- Make ready 1 egg
- Prepare 300 ml Buttermilk
Whip up a batch in a skillet at home whenever the craving strikes. There are so many side dish options to serve with these chicken tenders. Here are a few options: Potato Salad - best, old fashioned Potato Salad with tender potatoes, hard boiled eggs and crispy bacon, blended with creamy mayonnaise. Baked Potato - perfect crispy skin with fluffy soft potato inside.
Instructions to make Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
- 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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Steakhouse style baked potato cooked in the air fryer! Having extra buttermilk on hand, I decided to try your recipe for Buttermilk Fried Chicken Tenders and Buttermilk Ranch Dressing and my family loved dinner last night! Thank you for sharing your wonderful dishes - I made your chocolate cupcakes last week (I typically make cookies or brownies) and they were amazing. Fried chicken is best when it is fresh and the skin is still crispy. The skin will not be as crispy reheated.
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