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Alright, don’t linger, let’s practice this buttermilk crispy chicken tenders and perfect potato skins formula with 13 elements which are undoubtedly easy to have, and we have to process them at the very least through 11 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:

1. You need 2 for Baking Potatoes
2. Give 100 ml of Milk
3. Take 3 Slices of Streaky Bacon
4. Take 2 of Spring Onions
5. Require 2 Tbsp - Creme Fraiche
6. Prepare 200 g for grated Cheddar Cheese
7. Give - Sliced Mozzarella
8. Require 400 g Chicken Thighs
9. Prepare of Breadcrumbs
10. Get 4 tsp for Chicken/Cajun Spice
11. Get 100 g of Plain Flour
12. You need 1 of egg
13. Need 300 ml for Buttermilk

Buttermilk Crispy Chicken Tenders and Perfect Potato Skins making process:

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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