To make the potatoes, rub 8 jacket potatoes with olive oil, salt and pepper. Put them in the pre heated oven (200c) for around and hour. Check after an hour. They need to be crispy on the outside and fluffy in the middle. If they need longer, give them some more time.
Fry off/grill some streaky bacon until crispy. Leave to cool and then cut up.
When the potatoes are done, cut them in half. Scoop out the fluffy potato and put it in a bowl. Mix the fluffy potato with the spicy cheese and Frank’s RedHot sauce, then refill the potato skins with the mixture. Sprinkle with cheddar and the bacon. Place back in the oven for 15-20 minutes to melt.
For the chicken. Mix the flour, pepper, salt, onion powder and paprika in a bowl and set aside. Beat the eggs in a bowl. In another bowl, melt the butter, add the honey and Frank’s RedHot sauce and mix.
Heat the vegetable oil in a deep pan. Dip each piece of chicken in the beaten egg, then roll in the flour mixture, ensuring full coverage.
Drop the chicken carefully, one by one, into the oil and cook for 10-15 minutes. Repeat this for all pieces of chicken. Don’t overcrowd the pan. For the diced chicken bites, when cooked pour over the mixture of butter, honey and Frank’s RedHot sauce and toss, making sure they all fully covered.
For the coleslaw, slice the onions and cabbage and mix them with the grated carrot. Then add the mayonnaise and Frank’s RedHot, and mix. Add the rest of the ingredients, mix and set aside.