Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, buttermilk crispy chicken tenders and perfect potato skins. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Buttermilk Crispy Chicken Tenders and Perfect Potato Skins is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Buttermilk Crispy Chicken Tenders and Perfect Potato Skins is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. 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:
- Prepare 2 Baking Potatoes
- Prepare 100 ml Milk
- Prepare 3 Slices Streaky Bacon
- Get 2 Spring Onions
- Prepare 2 Tbsp Creme Fraiche
- Get 200 g grated Cheddar Cheese
- Make ready Sliced Mozzarella
- Make ready 400 g Chicken Thighs
- Make ready Breadcrumbs
- Make ready 4 tsp Chicken/Cajun Spice
- Take 100 g Plain Flour
- Prepare 1 egg
- Take 300 ml Buttermilk
Steps 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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So that is going to wrap it up for this special food buttermilk crispy chicken tenders and perfect potato skins recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
