These are a lot easier to toss together than what you might think. I can whip these up on a busy weeknight when I get home from work and have them on the table before anyone has to leave for dance, or basketball, or soccer, or track and field, or whatever is going on at the time. It’s nice to sit down to something homemade rather than hitting up the drive thru window on the way. There are never any peeps out of my kids when these are on the table so that makes me happy. It’s also a dish that my husband doesn’t mind once in a while. He usually makes his into a sandwich! Check out what they are saying about this recipe over at Spend With Pennies:
“Who knew that Tater Tots made such a delicious crispy crust for chicken strips? This was way easier than using bread crumbs and way less messy!”
I always struggle making things with bread crumbs…but with tater tots, nothing fell off! Yahoo!
Ingredients
3 large chicken breasts
2 eggs
½ cup Gold Medal flour
70 Ore-Ida Tater Tots (1 bag)
2 cups Kraft cheddar cheese
Instructions
Preheat oven to 450 degrees.
Defrost Tater Tots (I popped mine in the microwave for a few seconds) and gently break apart. You don’t want to mush them, they will easily break apart. Add shredded cheddar and mix. Place in a shallow dish.
Cut each chicken breast into 4-5 strips. Beat eggs in a small bowl.
Dip chicken in flour, then eggs and then in flour again. Coat each chicken strip with Tater Tot mixture gently pressing if needed.
Place on a parchment lined pan and bake 15-18 minutes or until chicken is cooked and crust is browned.
Serve with sour cream or ketchup.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Use chicken cutlets to save time!
Thanks again to Spend With Pennies for this super simple recipe.