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Before you jump to Buttermilk Crispy Chicken Tenders and Perfect Potato Skins recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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We hope you got insight from reading it, now let’s go back to buttermilk crispy chicken tenders and perfect potato skins recipe. To make buttermilk crispy chicken tenders and perfect potato skins you only need 13 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to prepare Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
- Prepare 2 Baking Potatoes
- You need 100 ml Milk
- Use 3 Slices Streaky Bacon
- Prepare 2 Spring Onions
- Provide 2 Tbsp Creme Fraiche
- Provide 200 g grated Cheddar Cheese
- Use Sliced Mozzarella
- Provide 400 g Chicken Thighs
- Use Breadcrumbs
- Take 4 tsp Chicken/Cajun Spice
- Use 100 g Plain Flour
- Provide 1 egg
- Use 300 ml Buttermilk
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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If you have time, let them marinate overnight. When you're ready to cook them, make the breading by combining the flour, baking powder and spices in a bowl. Remove the chicken from the buttermilk, and then place one damp piece of chicken at a time into the bag with the flour. Gently shake the bag until the chicken is completely coated. Add the eggs to one bowl and the flour and spices to a second bowl.
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