Buffalo Chicken Loaded Tater Tots Food

BUFFALO CHICKEN LOADED TATER TOTS

Steps:

• In a large cast iron skillet add frozen tater tots and place on smoker. Follow tater tots instructions. Season with Lane's SPF-53 rub
• Add evenly over the top Bacon, Shredded Chicken, Cheddar Cheese, and top with SPF-53 Rub. Cook for another 5 to 10 minutes until cheese is good and melted.
• Pull when done - drizzle One-legged Chicken Buffalo Sauce and Sorta White Sauce. Optionally top with Chives and tomatoes.

BUFFALO CHICKEN TOTCHOS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the tots with the chili powder and cumin in a large mixing bowl until evenly coated. Arrange the seasoned tots on a baking sheet. Bake until golden and crisp, about 35 minutes.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add the chicken pieces. Sprinkle with a pinch of salt and pepper and cook for 3 minutes. Add the celery, garlic and half of the green onions. Continue to cook, stirring, until the chicken is cooked through, another 2 minutes. Add the hot sauce and allow to simmer and thicken slightly, 1 additional minute.
• When the tots are crisp, remove from the oven and set the oven to broil. Top the tots with half of the cheese. Spoon the chicken over the tots. Sprinkle the remaining cheese over the top of the chicken. Place the baking sheet under the broiler and broil until the cheese has melted and begun to brown, about 3 minutes.
• Carefully remove the pan from the broiler. Drizzle over the Blue Cheese Ranch and any remaining sauce from the skillet. Garnish with the celery leaves and remaining green onions. Serve on the baking sheet.
• Add the ranch dressing and blue cheese crumbles to a bowl. Season with a pinch of salt and a pinch of pepper and stir until combined.

BUFFALO CHICKEN TOTCHOS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Meanwhile, place chicken in a large bowl. Add celery seed and olive oil. Stir to coat.
• Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce. Stir to coat.
• Remove potatoes from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
• Broil on low until cheese is melted, about 5 minutes. Remove from oven and drizzle ranch dressing over the top. Serve immediately.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

BUFFALO CHICKEN TOTCHOS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Arrange tater tots on a 11x17 inch (28x43 cm) nonstick baking sheet.
• Place strips of bacon on a separate baking sheet, and bake along with the tater tots.
• Bake the tater tots according to package directions, about 20-25 minutes, flipping halfway.
• While the bacon and tater tots cook, prepare your buffalo mixture and cheese sauce.
• In a mixing bowl, season chicken lightly with a pinch of salt and pepper. Add the green onions and buffalo sauce. Mix well and keep warm.
• In a pot, combine cheddar cheese and cornstarch. Stir until cheese is well coated with the cornstarch. Set the saucepan set over medium heat, adding in evaporated milk and buffalo sauce.
• Bring sauce to simmer, whisking constantly until cheese has melted and sauce has thickened, about 5-8 minutes. Set aside and keep warm over very low heat. Stirring occasionally to prevent burning.
• Once crispy, remove bacon from oven. Place strips on top of a paper towel to strain excess fat. Chop strips into a rough dice. Set aside
• Remove tater tots from the oven once lightly browned on the bottom. Lightly season with a pinch of salt and pepper.
• To assemble totchos, layer tater tots followed by the cheese sauce and buffalo chicken onto your serving platter.
• Garnish with blue cheese dressing, remaining buffalo sauce, bacon and remaining green onions.
• Enjoy!