eCook Meal
BBQ Chicken & Tater Tots
with a tomato salad & crispy 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!
Serving guide
Choose your portion size.
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
Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the 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 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.
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 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
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 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
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R225.23
for 4 servings · R56.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Emmental Cheese needs 200 gEmmental Cheese Avg 200 g 200 g at R100.10 · 100% of packR100.10
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- NOMU BBQ Rub
- Cake Flour
- Blackstrap Molasses BBQ Sauce
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Blackstrap Molasses BBQ Sauce, Cake Flour, Chicken, Chicken Breast, Crispy Onions, Emmental Cheese, Emmenthal Cheese, Green Leaves, NOMU BBQ Rub, Panko Breadcrumb, Potato, Sour Cream, Spring Onion
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?
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. 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: 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! 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.
What should be prepared from my kitchen to make BBQ Chicken & Tater Tots?
Baby Tomato, Blackstrap Molasses BBQ Sauce, Cake Flour, Chicken, Chicken Breast, Crispy Onions, Emmental Cheese, Emmenthal Cheese, Green Leaves, NOMU BBQ Rub, Panko Breadcrumb, Potato, Sour Cream, Spring Onion
How many calories does BBQ Chicken & Tater Tots have?
1219 calories
How much fat content does BBQ Chicken & Tater Tots have?
grams