BBQ Chicken & Tater Tots

Name: BBQ Chicken & Tater Tots
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Baby Tomatoes; Blackstrap Molasses BBQ Sauce; Cake Flour; Chicken; Crispy Onions; Emmental Cheese; Emmenthal Cheese; Free-range Chicken Breast; Free-range Chicken Breasts; Green Leaves; NOMU BBQ Rub; Panko Breadcrumbs; Potato; Sour Cream; Spring Onion; Spring Onions

Mashed potatoes, sour cream, and emmental cheese are shaped into mini hash browns before being fried until perfectly crisp on the outside and fluffy inside. Served with succulent BBQ-basted chicken breast slices and a tomato & spring onion salad. Trust us, it doesn’t get much better than fried potato in mini form!

BBQ Chicken & Tater Tots

with a tomato salad & crispy onions

4.5

31 reviews

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 70 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel
Egg/s

Serves 1

MASH
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge to cool for 5-10 minutes.
PREP
Whilst the potatoes are boiling, grate the cheese. Halve the Baby Tomatoes and finely slice the Spring Onions, keeping the white and green parts separate. Rinse the Green Leaves.
TATERS
Set aside 15ml of flour for Step 4. In a bowl, combine the mashed Potato, the remaining flour, the Sour Cream, ½ the Spring Onion greens, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into 10-15 small cylinders.
CRUMB
In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the reserved flour, and the other containing a mixture of the breadcrumbs and the rub. Lightly coat the tater tots in the flour, then the egg, and lastly, in the crumbs. Place on a baking tray and chill in the freezer for at least 5 minutes.
GOLDEN
Place a pot over a medium-high heat with 4-5cm of oil. When hot, deep fry the tater tots for 2-5 minutes, until brown, shifting as they colour. Drain on some paper towel.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with the BBQ sauce. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing. Reserve any remaining pan juices. In a bowl, combine the halved Baby Tomatoes, the rinsed Green Leaves, the Spring Onion whites, a drizzle of oil, and some seasoning.
DELISH!
Plate up the BBQ-basted Chicken/" title="View all our recipes with Chicken at eCook">Chicken and serve alongside the cheesy tater tots. Side with the fresh salad. Sprinkle over the Crispy Onions and remaining Spring Onion greens. Serve with the reserved pan juices for dunking! Enjoy, Chef!

Potato - 200g
Emmenthal Cheese - 50g
Baby Tomatoes - 80g
Spring Onion - 1
Green Leaves - 20g
Cake Flour - 85ml
Sour Cream - 50ml
Panko Breadcrumbs - 100ml
NOMU BBQ Rub - 5ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Blackstrap Molasses BBQ Sauce - 50ml
Crispy Onions - 10ml

Download the Recipe

Serves 2

MASH
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge to cool for 5-10 minutes.
PREP
Whilst the potatoes are boiling, grate the cheese. Halve the Baby Tomatoes and finely slice the Spring Onions, keeping the white and green parts separate. Rinse the Green Leaves.
TATERS
Set aside 30ml of flour for Step 4. In a bowl, combine the mashed Potato, the remaining flour, the Sour Cream, ½ the Spring Onion greens, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into 10-15 small cylinders per portion.
CRUMB
In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the reserved flour, and the other containing a mixture of the breadcrumbs and the rub. Lightly coat the tater tots in the flour, then the egg, and lastly, in the crumbs. Place on a baking tray and chill in the freezer for at least 5 minutes.
GOLDEN
Place a pot over a medium-high heat with 4-5cm of oil. When hot, deep fry the tater tots for 2-5 minutes, until brown, shifting as they colour. Drain on some paper towel.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with the BBQ sauce. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing. Reserve any remaining pan juices. In a bowl, combine the halved Baby Tomatoes, the rinsed Green Leaves, the Spring Onion whites, a drizzle of oil, and some seasoning.
DELISH!
Plate up the BBQ-basted Chicken/" title="View all our recipes with Chicken at eCook">Chicken and serve alongside the cheesy tater tots. Side with the fresh salad. Sprinkle over the Crispy Onions and remaining Spring Onion greens. Serve with the reserved pan juices for dunking! Enjoy, Chef!

Potato - 400g
Emmental Cheese - 100g
Baby Tomatoes - 160g
Spring Onions - 2
Green Leaves - 40g
Cake Flour - 180ml
Sour Cream - 100ml
Panko Breadcrumbs - 200ml
NOMU BBQ Rub - 10ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Blackstrap Molasses BBQ Sauce - 100ml
Crispy Onions - 20ml

Download the Recipe

Serves 3

MASH
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge to cool for 5-10 minutes.
PREP
Whilst the potatoes are boiling, grate the cheese. Halve the Baby Tomatoes and finely slice the Spring Onions, keeping the white and green parts separate. Rinse the Green Leaves.
TATERS
Set aside 45ml of flour for Step 4. In a bowl, combine the mashed Potato, the remaining flour, the Sour Cream, ½ the Spring Onion greens, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into 10-15 small cylinders per portion.
CRUMB
In a shallow dish, whisk 2 eggs. Prepare two more shallow dishes: one containing the reserved flour, and the other containing a mixture of the breadcrumbs and the rub. Lightly coat the tater tots in the flour, then the egg, and lastly, in the crumbs. Place on a baking tray and chill in the freezer for at least 5 minutes.
GOLDEN
Place a pot over a medium-high heat with 4-5cm of oil. When hot, deep fry the tater tots for 2-5 minutes, until brown, shifting as they colour. Drain on some paper towel.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with the BBQ sauce. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing. Reserve any remaining pan juices. In a bowl, combine the halved Baby Tomatoes, the rinsed Green Leaves, the Spring Onion whites, a drizzle of oil, and some seasoning.
DELISH!
Plate up the BBQ-basted Chicken/" title="View all our recipes with Chicken at eCook">Chicken and serve alongside the cheesy tater tots. Side with the fresh salad. Sprinkle over the Crispy Onions and remaining Spring Onion greens. Serve with the reserved pan juices for dunking! Enjoy, Chef!

Potato - 600g
Emmental Cheese - 150g
Baby Tomatoes - 240g
Spring Onions - 3
Green Leaves - 60g
Cake Flour - 250ml
Sour Cream - 150ml
Panko Breadcrumbs - 300ml
NOMU BBQ Rub - 15ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Blackstrap Molasses BBQ Sauce - 150ml
Crispy Onions - 30ml

Download the Recipe

Serves 4

MASH
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge to cool for 5-10 minutes.
PREP
Whilst the potatoes are boiling, grate the cheese. Halve the Baby Tomatoes and finely slice the Spring Onions, keeping the white and green parts separate. Rinse the Green Leaves.
TATERS
Set aside 60ml of flour for Step 4. In a bowl, combine the mashed Potato, the remaining flour, the Sour Cream, ½ the Spring Onion greens, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into 10-15 small cylinders per portion.
CRUMB
In a shallow dish, whisk 2 eggs. Prepare two more shallow dishes: one containing the reserved flour, and the other containing a mixture of the breadcrumbs and the rub. Lightly coat the tater tots in the flour, then the egg, and lastly, in the crumbs. Place on a baking tray and chill in the freezer for at least 5 minutes.
GOLDEN
Place a pot over a medium-high heat with 4-5cm of oil. When hot, deep fry the tater tots for 2-5 minutes, until brown, shifting as they colour. Drain on some paper towel.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with the BBQ sauce. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing. Reserve any remaining pan juices. In a bowl, combine the halved Baby Tomatoes, the rinsed Green Leaves, the Spring Onion whites, a drizzle of oil, and some seasoning.
DELISH!
Plate up the BBQ-basted Chicken/" title="View all our recipes with Chicken at eCook">Chicken and serve alongside the cheesy tater tots. Side with the fresh salad. Sprinkle over the Crispy Onions and remaining Spring Onion greens. Serve with the reserved pan juices for dunking! Enjoy, Chef!

Potato - 800g
Emmental Cheese - 200g
Baby Tomatoes - 320g
Spring Onions - 4
Green Leaves - 80g
Cake Flour - 320ml
Sour Cream - 200ml
Panko Breadcrumbs - 400ml
NOMU BBQ Rub - 20ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Blackstrap Molasses BBQ Sauce - 200ml
Crispy Onions - 40ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for BBQ Chicken & Tater Tots?

The preparation time for BBQ Chicken & Tater Tots with a tomato salad & crispy onions is between 30 and 50 minutes.

What is the total time required to make BBQ Chicken & Tater Tots with a tomato salad & crispy onions?

The total time required to make BBQ Chicken & Tater Tots with a tomato salad & crispy onions is between 40 and 70 minutes.

How many servings does BBQ Chicken & Tater Tots provide?

4 servings

What are the main ingredients in BBQ Chicken & Tater Tots?

Baby Tomatoes, Blackstrap Molasses BBQ Sauce, Cake Flour, Chicken, Crispy Onions, Emmental Cheese, Emmenthal Cheese, Free-range Chicken Breast, Free-range Chicken Breasts, Green Leaves, NOMU BBQ Rub, Panko Breadcrumbs, Potato, Sour Cream, Spring Onion, Spring Onions

What is the nutritional information of BBQ Chicken & Tater Tots?

Calories: 1219, Carbs: 134 grams, Fat: grams, Protein: 68 grams, Sugar: 14.1 grams, Salt: 1082 grams

How do I prepare BBQ Chicken & Tater Tots?

GOLDEN: Place a pot over a medium-high heat with 4-5cm of oil. When hot, deep fry the tater tots for 2-5 minutes, until brown, shifting as they colour. Drain on some paper towel. CHICKEN: Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with the BBQ sauce. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing. Reserve any remaining pan juices. In a bowl, combine the halved baby tomatoes, the rinsed green leaves, the spring onion whites, a drizzle of oil, and some seasoning. DELISH!: Plate up the BBQ-basted chicken and serve alongside the cheesy tater tots. Side with the fresh salad. Sprinkle over the crispy onions and remaining spring onion greens. Serve with the reserved pan juices for dunking! Enjoy, Chef! MASH: Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a knob of butter (optional). Season and place in the fridge to cool for 5-10 minutes. PREP: Whilst the potatoes are boiling, grate the cheese. Halve the baby tomatoes and finely slice the spring onions, keeping the white and green parts separate. Rinse the green leaves. TATERS: Set aside 30ml of flour for Step 4. In a bowl, combine the mashed potato, the remaining flour, the sour cream, ½ the spring onion greens, the grated cheese, and seasoning. Scoop out a heaped tbsp of mixture at a time and roll into 10-15 small cylinders per portion. CRUMB: In a shallow dish, whisk 1 egg. Prepare two more shallow dishes: one containing the reserved flour, and the other containing a mixture of the breadcrumbs and the rub. Lightly coat the tater tots in the flour, then the egg, and lastly, in the crumbs. Place on a baking tray and chill in the freezer for at least 5 minutes.