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Buffalo Chicken Potato Skins Recipe


Ingredients
By Measure
6 Medium Russet Potatoes
6 Boneless, Skinless Chicken Breasts
3 Cups Flour
3 Cups of Your Favorite Buffalo Wing Sauce
1 Stalk of Celery Cut Into Very Small Dice
1/2 Cup Blue Cheese Crumbles
Salt and Pepper To Taste
Oil For Frying
 
Preparation

  1. Bake the potatoes in a 350 degree oven until you can easily insert a knife
  2. Let the potatoes cool then slice lengthways and scoop out most of the meat of the potato
  3. Fry the potato skins in 350 degree oil for 5 minutes until golden and crispy
  4. Cut the chicken into 1/2 inch cubes and toss in the flour
  5. Allow the chicken to sit for 20 minutes then toss in the flour again
  6. Fry the chicken in the 350 degree oil until crispy and cooked through
  7. Remove from the oil and season with salt and pepper
  8. Toss the cooked chicken in the wing sauce
  9. Divide the chicken between the potato skins and garnish with the blue cheese and celery and drizzle a little of the sauce over the top
 


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