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

Composition for Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:

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

Buttermilk Crispy Chicken Tenders and Perfect Potato Skins making:

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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