Chicken Bacon Ranch Tot Recipe

Heat oil

Pour 2 cups vegetable oil into a deep skillet or pot and heat to 350°F (175°C). If you prefer oven-baked tots, preheat oven to 425°F (220°C) and line a baking sheet with parchment.

If frying: carefully add frozen tater tots in a single layer (work in batches if necessary) and fry 3–5 minutes until golden brown and crispy. Remove with a slotted spoon to a paper towel-lined tray and season immediately with 1/2 tsp kosher salt. If baking: arrange tots in a single layer, bake 20–25 minutes, flipping halfway, until crisp; then season with salt.

If you don't have pre-cooked shredded chicken: poach two boneless skinless chicken breasts in simmering water or chicken broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred with forks.

Place 2 cups shredded chicken in a bowl. Add 1/2 cup ranch dressing, 1/4 tsp salt and 1/8 tsp black pepper. Toss until chicken is evenly coated and moist. Taste and adjust seasoning or add a teaspoon of hot sauce if you want a little heat.

Cook 4 bacon strips in a skillet over medium heat until crispy, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into small pieces. Reserve 1 tsp bacon fat for optional extra flavor (discard if undesired).

Measure and shred 1 cup sharp cheddar cheese and thinly slice scallions for garnish.

Place a single serving (about 1 lb batch serves 2–3 as a shareable appetizer; see Servings) of hot tots on a platter or individual plate while still warm.

Evenly spread or mound the ranch-coated shredded chicken over the hot tots so the heat slightly warms the chicken and softens the ranch.

Sprinkle the chopped crispy bacon pieces evenly over the chicken and tots.

Scatter the shredded cheddar cheese on top, then place the assembled platter under a broiler for 1–2 minutes—just until the cheese melts and bubbles. Watch closely to prevent burning. (Skip broiling if serving immediately and prefer unmelted cheese.)

Remove from broiler. Drizzle with an additional 1/4 cup ranch dressing, sprinkle the sliced scallions, chopped parsley if using, and a grind of black pepper. Offer hot sauce at the side for guests who want extra heat.

Serve immediately while tots are hot and cheese is melty. Provide napkins or small plates as this is a handheld/communal bar snack.