This recipe takes chicken and potatoes to a whole new level with crispy chicken that's cooked in bacon fat and tater tots for a family-friendly meal.
Ingreadient
- 1 lb. frozen Tater Tots
- 1 head broccoli, cut into florets
- 2 Tbsp. olive oil
- Kosher salt and black pepper, to taste
- 6 slices bacon
- 1 lb. chicken tenders
- 1 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1 c. shredded sharp cheddar cheese
- Chopped fresh chives, for topping
- Sour cream, for serving
Direction
- Preheat the oven to 450˚. Spread the Tater Tots on a rimmed baking sheet and bake until crisp and golden, about 25 minutes. Meanwhile, toss the broccoli with the olive oil on a second baking sheet; season with salt and pepper. After the tots have baked about 5 minutes, put the broccoli in the oven and roast, switching the pans halfway through, until charred and tender, about 20 minutes. The tots and broccoli should be finished around the same time.
- Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning, until crisp, 7 to 8 minutes. Drain on paper towels and break into pieces. Pour off all but 2 tablespoons bacon fat from the pan.
- Toss the chicken in a large bowl with the smoked paprika and garlic powder. Season with salt and pepper.
- Heat the bacon fat in the skillet over medium-high heat. Add the chicken and cook until browned, 1 to 2 minutes per side. (It doesn’t need to be cooked through—it’ll finish cooking in the oven.)
- Combine the tots and broccoli on one baking sheet, spreading them in an even layer. Arrange the chicken on top and sprinkle with the cheddar. Bake until the cheese is browned and bubbly and the chicken is cooked through, 3 to 5 minutes. Top with the bacon and chives and serve with sour cream.
