Loaded Potato Skins with Fried Chicken - James Martin Chef

Ingredients

• 4 large baking potatoes
• 100g butter
• 200g cooked ham, diced
• 6 spring onions, sliced
• 200g grated taleggio cheese
• 600g chicken thighs
• 200g plain flour
• 1 tbsp paprika
• 2 tsp onion salt
• 1 tsp black pepper
• ½ tsp celery salt
• ½ tsp dried sage
• ½ tsp garlic powder
• ½ tsp ground allspice
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 300ml buttermilk
• Vegetable oil for frying
• 2 Garlic cloves, crushed
• 100g dark brown sugar
• 1 tsp smoked paprika
• 1 tsp celery salt
• 50ml cherry coke
• 1 tbsp Worcestershire sauce
• 25ml black treacle
• 300ml ketchup
• ½ red chilli, diced
• 1 small bunch of Mint , chopped
• 1 small bunch of coriander, chopped
• 4 Spring onions, sliced