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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 Some Foods That Benefit Your Heart.
You already are aware of how essential it is to have a fit and healthy heart. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that daily exercise and a healthy lifestyle are important in terms of the general health of your heart. Did you know, though, that some specific foods are good for improving the health of your heart? Continue reading to learn which foods are great for your heart.
Know that blueberries are great for your heart. Fact: Blueberries are loaded with antioxidants, particularly pterostilbene. Pterostilbene works very much like the resveratrol in grapes. Pterostilbene is an antioxidant that helps the body be better at breaking down cholesterol as well as fats. The easier it is for your body to break down fat and cholesterol, the less apt it is for those things to accumulate in your arteries and cause heart problems. This, then, makes your heart healthy.
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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 cook buttermilk crispy chicken tenders and perfect potato skins you 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:
- You need 2 Baking Potatoes
- Prepare 100 ml Milk
- Prepare 3 Slices Streaky Bacon
- Take 2 Spring Onions
- Prepare 2 Tbsp Creme Fraiche
- Get 200 g grated Cheddar Cheese
- You need Sliced Mozzarella
- You need 400 g Chicken Thighs
- Use Breadcrumbs
- Prepare 4 tsp Chicken/Cajun Spice
- Take 100 g Plain Flour
- Use 1 egg
- Get 300 ml 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!!
- 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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