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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 cook it.
The ingredients needed to cook Buttermilk Crispy Chicken Tenders and Perfect Potato Skins:
- Prepare Baking Potatoes
- Prepare Milk
- Prepare Streaky Bacon
- Take Spring Onions
- Take Creme Fraiche
- Get grated Cheddar Cheese
- You need Sliced Mozzarella
- Prepare Chicken Thighs
- Take Breadcrumbs
- Get Chicken/Cajun Spice
- Get Plain Flour
- Take egg
- Take 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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After soaking in the buttermilk, the chicken will get dredged through flour, take a dunk in egg wash, then back into the flour. In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Chicken: I used chicken breast cut up into pieces, but chicken tenders work just as well. This also works with other chicken pieces - many.
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