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Loaded Chicken & Tots combines tater tots, broccoli, and chicken tenders for a kid-approved, cheesy delight.
The idea for this Loaded Chicken & Tots dish first took shape in my tiny kitchen during a sunny Saturday afternoon when my youngest son, Max, decided he'd had enough of plain chicken tenders. He marched into the kitchen, blue crayons in hand, and with the charming authority only a six-year-old can muster, declared we need to mix it up. Max had just lost his first tooth, a momentous occasion marked by an impromptu Tooth Fairy celebration. To honor this milestone, we decided to invent a dish worthy of a tiny yet epic celebration. With tater tots waiting in the freezer, it felt like destiny.
In the frenzy of our culinary creativity, we added broccoli for a splash of color—a green nod to his beloved dinosaur toys. The heady scent of smoky paprika filled the air, mixing with sizzling bacon, a symphony of aromas teasing us as we worked. Max was in charge of scattering the cheddar, ensuring every tot had its fair share of cheesy goodness. I suggested saving the bacon fat for cooking the chicken tenders, helping to retain juiciness and add flavor. Max nodded, not entirely understanding, but fully absorbed in the process. By the time we topped it off with chives, the toothless grin on his face was enough to make up for any culinary imperfections.
We devoured our creation, a luscious, comforting blend of flavors and textures. The gentle warmth of smoked paprika and crispy bacon paired with creamy cheese over golden tots became a household favorite, celebrated not just for its taste but for the cherished memory of a tooth's departure and a new favorite dish's arrival.
Ingredients
- 16 ounces tater tots frozen
- 1 head broccoli cut into florets
- 2 tablespoons olive oil
- kosher salt to taste
- black pepper to taste
- 6 slices bacon
- 1 pound chicken tenders
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup sharp cheddar cheese shredded
- chives optional, to taste, chopped, for topping
- sour cream optional, to taste, for serving
Directions
- Preheat the oven to 450 degrees F.
- On a rimmed baking sheet, spread the tater tots evenly and bake until crisp and golden, about 25 minutes.
- While the tater tots cook, on a second rimmed baking sheet, toss the broccoli with the olive oil and season with the salt and the pepper.
- After the tater tots have baked for about 5 minutes, put the broccoli in the oven and roast until charred and tender, about 20 minutes. This way, the tater tots and the broccoli should be finished cooking around the same time.
- While the tater tots and the broccoli roast, heat a large cast-iron skillet over medium heat.
- Cook the bacon slices until crisp, about 7-8 minutes.
- Drain the bacon on paper towels, then break it into pieces.
- Reserve 2 tablespoons of the bacon fat and drain the rest from the skillet.
- In a large bowl, toss the chicken tenders with the paprika and the garlic powder, then season with the salt and the pepper.
- Heat the reserved bacon fat in the skillet over medium-high heat.
- Place the seasoned chicken tenders in the skillet and cook until browned on all sides, 1-2 minutes per side.
- Combine the baked tater tots and roasted broccoli onto one rimmed baking sheet in an even layer, then top evenly with the chicken tenders.
- Sprinkle the chicken layer with the shredded cheddar.
- Bake until the cheese is browned and bubbly and the chicken reads 165 degrees F on a meat thermometer, about 5 minutes.
- Top with the bacon pieces, the chives, and the sour cream.
- Serve hot!
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