One of our favorite little guilty pleasures is any Disney Dish that happens to include Tater Tots. So, we’ve been thinking about which version would be best for our first dive into the “Tot” world. Then we saw this tweet from our friend, Justin Monorail of the Monday Morning Monorail Podcast.
With each passing day, I miss those Loaded Buffalo Chicken Tots from The Friar's Nook more and more. pic.twitter.com/Uk1qYs4TO0
— Monday Morning Monorail Podcast (@MorningMonorail) May 24, 2020
That one simple message made up our minds for us. So, without further ado, here is our recipe for the Loaded Buffalo Chicken Tots from The Friar’s Nook.
Our Ingredients
The components for our Loaded Buffalo Chicken Tots from The Friar’s Nook are pretty straight forward. Most everything you’ll find here is similar to what you’d use for similar chicken wings.
As you can see from the photo, we will be using traditional frozen Tater Tots. Oh, you could get fancy and make your own from scratch. That is a lot of work, though. I’m already going to show you how to make the Herb Ranch Dressing and Buffalo Sauce in this recipe. There’s no need to add more to it than that.
- If you ever decide you DO want to make Tater Tots, at home, from scratch, email me and I’ll send you my recipe.
Also, if you to prefer to make this dish even more simply, you can use a store bought Ranch Dressing or Buffalo Sauce. However, I suggest making your own for both of these. The flavor and freshness is much improved when you’re in control of the ingredients that go into these sauces. (Plus they’re easy and fun to make!)
Let’s get our Tots on!
The Shredded Chicken
Okay, truth be told, the Shredded Chicken part of our Loaded Buffalo Chicken Tater Tots from The Friar’s Nook, can be created in a few different ways.
- You could roast the Chicken Breast in a 400ºF oven for about 30 minutes.
- You could cook the Chicken Breast on a hot grill for about 35 minutes.
Or, you can do what I prefer. That’s by simmering the Chicken Breast for about 40 minutes.
Now, I know that seems like the least attractive method but hear me out. I find the process allows for more moisture to stay within the breast and it is easier to infuse a little extra flavor, as well. It’s also the most forgiving of the cooking processes. So, that’s what I’m going to talk about, today.
To begin, add the Chicken Breast to a large pot along with the Sliced Onion and Whole Allspice. Add enough water to just cover the Chicken Breast. Place over medium heat and cover. Bring to a boil then reduce the heat to a simmer and cook for about 40 minutes to an hour.
Once your Chicken Breast is cooked through (in whatever process you prefer), remove and allow to cool slightly. When it’s cooled enough to handle, you can then, either, shred it by hand or with the aid of a couple of forks.
- You can, obviously see I’ve cooked two breasts instead of just the one you need for this recipe. That’s because I just like to have shredded chicken around. I’ll use the extra in quesadillas, salads, or whatever else comes to mind. I mean, it’s virtually the same amount of work. Why not have a little extra of the good stuff when it’s all said and done?
Add a little Kosher or Sea Salt to the Shredded Chicken and you’re ready to go.
The Sauces
That 40 minutes or so that your Chicken is cooking is a perfect time to whip up your sauces.
Herb Ranch Dressing
Place the Mayonnaise, Minced Parsley, Minced Dill, Granulated Garlic, Granulated Onion, Sugar, Rice Wine Vinegar, Salt and Pepper in a medium-sized bowl. Whisk together until fully combined. If the dressing seems a little thick, you can add a little more Milk or Water to get it to your desired consistency. Season to taste with more Salt & Pepper, if necessary and store in the refrigerator until ready to use. You can reserve any extra in a air tight container in the fridge for up to 7 days.
- Healthier Alternative: You can cut some of the fat and calories but substituting the Mayonnaise with Plain Greek Yogurt.
Buffalo Sauce
This is another “one pot wonder”. Place the Hot Sauce, Worcestershire Sauce, Unsalted Butter, Rice Wine Vinegar, Granulated Garlic, Sugar and Salt in a small pan. Stir to combine and place over medium heat. Bring to a simmer, while whisking occasionally.
Once the Butter is melted and the mixture begins to simmer remove from the heat and give the sauce another whisk. Taste and correct seasonings with a little Salt and/or Sugar if necessary. Reserve until ready to use or cool completely and store in an air-tight container in the refrigerator for up to 7 days.
Buffalo-ing the Chicken
Time to morph the Chicken into Buffalo Chicken! ‘
Add the Shredded Chicken to a medium-sized bowl followed by as much Buffalo Sauce you’d like, as well.
How much?
That’s completely up to you!
If you want it extra saucy and spicy, then add more. If you want just a light amount of heat, then add less.
Just remember, you can always add more spice but you can’t remove it. So, taste as you go! (That’s my mantra, anyway)
Stir to combine and keep warm until ready to serve.
The Tots
Since we’re using Frozen Tater Tots, this will be the easiest part of a recipe filled with easy components. Simply follow the instructions on the bag.
Boom!
Putting it all together
Now, it’s time to get this pile of spicy, crispy, deliciousness together. Start by placing your desired amount of cooked Tater Tots on a plate. Directly over the top, add the Buffalo Shredded Chicken. Drizzle with the Herb Ranch Dressing you desire and garnish with Crumbled Blue Cheese and Diced Celery.
Serve warm and enjoy!
Final Conclusion
Our recipe for the Loaded Buffalo Chicken Tots from The Friar’s Nook is a spicy party in your mouth. With each bite you get the crispy luxuriousness from the Tots combined perfectly with the meatiness of the Chicken. The spice from the Buffalo Sauce comes through in a big way only to be cooled, ever so delicately, by the Herb Ranch Dressing. The Blue Cheese provides another level of rich, saltiness and the, underrated, celery brightens the whole dish.
Make this spicy taste of the Magic Kingdom for your family this weekend!
Even your tots might enjoy it!
If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.
Loaded Buffalo Tater Tots from The Friar’s Nook
Makes approximately 4 – 6 servings
For the Shredded Chicken
- 1 – Boneless Skinless Chicken Breast
- ½ – Yellow Onion – Sliced
- 1 tbls – Whole Allspice
- Salt – To Taste
For the Herb Ranch Dressing
- ½ cup – Mayonnaise
- 1 tsp – Granulated Garlic
- ¼ tsp – Granulated Onion
- 1½ tsp – Rice Wine Vinegar (can be substituted with Apple Cider Vinegar)
- ½ tbls – Fresh Dill – Minced
- ½ tbls – Fresh Italian Parsley – Minced
- 1 tbls – Milk
- 1 tsp – Sugar
- ½ tsp – Salt
- ¼ tsp – Pepper
For the Buffalo Sauce
- ¾ cup – Hot Sauce (such as Frank’s Red Hot)
- ½ cup – Unsalted Butter
- 1½ tbls – Rice Wine Vinegar (can be substituted with Apple Cider Vinegar)
- ¼ tsp – Worcestershire Sauce
- ¼ tsp – Granulated Garlic
- ½ tsp – Sugar
- Salt – To Taste
For the Garnish
- One Package – Frozen Tater Tots – Cooked according to package directions
- ¼ cup – Fresh Celery – Diced
- Crumbled Blue Cheese
For the Shredded Chicken
- Place the Chicken Breast, Sliced Onion and Whole Allspice to a large pot
- Add just enough water to cover the Chicken Breast
- Cover and place over medium-heat. Simmer for approximately 40 minutes
- Remove the cooked Chicken Breast and allow to cool slightly
- Once the Chicken Breast is cool enough to handle, shred by hand or with the use of two forks
- Add Salt to taste and reserve until ready to use
For the Herb Ranch Dressing
- Add the Mayonnaise, Granulated Garlic, Granulated Onion, Rice Wine Vinegar, Minced Herbs, Milk, Sugar, Salt and Pepper to medium-sized bowl and whisk to combine
- Thin, as necessary, by adding additional Milk or Water
- Season to taste with Salt & Pepper
- Reserve in the refrigerator until ready to use or in an air-tight container for up to 7 days
For the Buffalo Sauce
- Add the Hot Sauce, Unsalted Butter, Rice Wine Vinegar, Worcestershire Sauce, Granulated Garlic, Sugar and Salt to a medium pan. Stir to combine and place over medium-low heat
- Heat to a simmer, whisking occasionaly
- Once the sauce reaches a simmer and the butter has melted, remove from the heat and whisk on more time
- Keep warm until ready to use or cool completely and store in an air-tight container in the refrigerator for up to 7 days
For the Tater Tots
- Cook according to package directions
For the Loaded Buffalo Chicken Tots from The Friar’s Nook
- Place the Shredded Chicken and the desired amount of Buffalo Sauce in a small bowl and stir to combine
- Place a heaping amount of cooked Tater Tots on the serving dishes and top with Buffalo Shredded Chicken
- Drizzle the top with Herb Ranch Dressing
- Garnish with Crumbled Blue Cheese and Diced Celery
- Serve immediately
If you enjoyed this Disney Dish, be sure to check out our other Walt Disney World recipes
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Cousin Megan’s Traditional Meatloaf from 50’s Prime Time Cafe
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S.E.A. Shu Mai From Jungle Navigation Company LTD Skipper Canteen
Hoisin Sticky Spare Ribs from Morimoto Asia