Buffalo Chicken Potato Skins Recipe
I love potato skins. I love Buffalo chicken. I love these.
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A perfect addition for the Big Game
Ingredients
By Measure
6 Medium Russet Potatoes6 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
- Bake the potatoes in a 350 degree oven until you can easily insert a knife
- Let the potatoes cool then slice lengthways and scoop out most of the meat of the potato
- Fry the potato skins in 350 degree oil for 5 minutes until golden and crispy
- Cut the chicken into 1/2 inch cubes and toss in the flour
- Allow the chicken to sit for 20 minutes then toss in the flour again
- Fry the chicken in the 350 degree oil until crispy and cooked through
- Remove from the oil and season with salt and pepper
- Toss the cooked chicken in the wing sauce
- 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