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Buffalo Chicken Tots Recipe

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded sharp cheddar
  • 3 tbsp Frank's RedHot Original sauce
  • 1 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil, for frying
  • 2 tbsp chopped fresh chives
  • Ranch or blue cheese dressing, for serving

Method
 

  1. Cook the 1 lb ground chicken in a skillet over medium-high heat for 6 to 7 minutes, breaking it up until no pink remains. Remove from heat, cool 5 minutes, then mix in the 4 oz cream cheese, 1 cup cheddar, 3 tbsp Frank's RedHot, 1 tbsp melted butter, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper until uniform. Refrigerate 15 minutes if the filling feels loose.
  2. Scoop 2 tbsp of filling per tot and roll into a cylinder about 1.5 inches long. Place on a parchment-lined baking sheet. You should get about 24 tots total.
  3. Set up 3 bowls with 1 cup flour, 2 beaten eggs, and 1 1/2 cups panko. Coat each tot in flour, then egg, then panko, pressing gently to adhere.
  4. Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry in batches of 6 to 8 for about 4 minutes total, turning at 2 minutes, until deep amber-gold. Transfer to a wire rack.
  5. Pile the tots on a serving plate, scatter the 2 tbsp fresh chives over the top, and serve immediately with ranch or blue cheese dressing.

Notes

The filling can be made up to 24 hours ahead and kept covered in the fridge, which also makes shaping easier. If you're frying for a crowd, keep finished batches warm in a 200°F (95°C) oven on the wire rack while you finish the rest. The double-coat panko trick from the tips above is worth the extra minute if you want an especially thick, crunchy shell.