#4 Fried Chicken Baked Potato Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub potatoes well and pat dry. Use a fork to pierce each potato several times to allow steam to escape.

Coat each potato with about 1/2 teaspoon olive oil and a light sprinkle of coarse salt and black pepper. Place potatoes directly on the oven rack with a foil-lined baking sheet on the rack below to catch drips.

Bake for 45–60 minutes, depending on size, until skin is crisp and a knife inserted into the center meets little resistance. Remove from oven and let rest 5 minutes before handling.

Marinate chicken

Trim any large fat pieces from the chicken tenders. In a medium bowl combine chicken with buttermilk and optional hot sauce. Cover and refrigerate for 15–30 minutes while potatoes begin to bake (or up to 2 hours if you have time).

Prepare dredge

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, salt, and black pepper until evenly combined.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (1–1.5 cm). Heat over medium-high heat until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds.

Dredge and fry

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess and carefully place into hot oil without crowding. Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature is 165°F (74°C). Work in batches if needed.

Transfer fried tenders to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven while you finish remaining batches.

Prepare filling

When potatoes are cool enough to handle, cut a lengthwise slit across the top of each and press the ends to open. Add 1/2 tablespoon butter to each potato interior and season inside with 1/8 teaspoon salt and a light crack of black pepper. Using a fork, fluff the potato flesh gently to create space for toppings.

Assemble

Place 1 fried chicken tender (or 2 small strips) on each baked potato. Sprinkle with about 1/4 cup shredded cheddar cheese per potato so it begins to melt. Top with crumbled bacon (about 1 slice's worth per potato), 2–3 teaspoons sour cream, and a scattering of sliced green onion.

Optional: return assembled potatoes to the oven for 3–4 minutes at 350°F (175°C) if you want the cheese fully melted and potatoes hotter. Serve immediately.