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Buttermilk Crispy Chicken Tenders and Perfect Potato Skins
Buttermilk Crispy Chicken Tenders and Perfect Potato Skins

Before you jump to Buttermilk Crispy Chicken Tenders and Perfect Potato Skins recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.

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For anybody who is not allergic to nuts, try consuming some almonds! As an all-in-one vitality booster, almonds offer many health rewards. Almonds can be a natural source of B vitamins as well as other vitamins and minerals. Almonds, like turkey, come with the enzyme tryptophan which may often allow you to be sleepy. Having said that, you may not need a nap after eating and enjoying almonds. Alternatively, these nuts help in lowering stress and provide a calming feeling throughout your body. Occasionally eating almonds could even be a mood increaser!

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit 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 make Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
  1. Prepare 2 Baking Potatoes
  2. Use 100 ml Milk
  3. Provide 3 Slices Streaky Bacon
  4. Prepare 2 Spring Onions
  5. You need 2 Tbsp Creme Fraiche
  6. Get 200 g grated Cheddar Cheese
  7. Take Sliced Mozzarella
  8. Take 400 g Chicken Thighs
  9. Use Breadcrumbs
  10. Provide 4 tsp Chicken/Cajun Spice
  11. Provide 100 g Plain Flour
  12. You need 1 egg
  13. Take 300 ml Buttermilk
Instructions to make Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
  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_/

Chicken: I used chicken breast cut up into pieces, but chicken tenders work just as well. This also works with other chicken pieces - many. The marinade - soaking the chicken in a seasoned buttermilk mixture imparts not only great flavor, but great texture. It tenderizes the chicken and skin, plus allows for the flour to really stick to the chicken. The flour - regular salt and pepper are great, but to really kick up the flavor, we use a super seasoned flour.

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