30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Buffalo Chicken Tater Tornado
A sophisticated take on the classic, featuring sous vide chicken, a complex buffalo sauce, artisanal cheeses, and a light and airy blue cheese foam.
Total Time
90
Yield
4
Calories
800 cal
Difficulty
Hard
Cuisine
Fusion
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What You'll Need
Equipment:
Sous vide machine, Vacuum sealer, Baking sheet, Saucepan, Whipped cream dispenser, Fine-mesh sieve •
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Instructions
Sous vide Chicken: Season Chicken with Olive oil, Garlic powder, Smoked paprika, Cayenne pepper, Salt, and Black pepper. Vacuum seal and cook at 165°F (74°C) for 1.5 hours. Shred the Chicken.
Combine all Sauce ingredients in a small saucepan and heat over medium heat until melted and combined. Simmer for 10 minutes to allow flavors to meld.
Toss shredded Chicken with the Buffalo Sauce.
Arrange Tater Tots in a spiral on a baking sheet, leaving a space in the center.
Bake for 20-25 minutes, or until golden brown and crispy.
Prepare Blue Cheese Foam: Combine Heavy cream and Blue cheese in a small saucepan. Heat gently until cheese is melted. Strain through a fine-mesh sieve and charge with nitrous oxide in a whipped cream dispenser.
Once the Tater Tots are cooked, top with the Buffalo Chicken, Gorgonzola cheese, Gruyere cheese, Crème fraîche, and Green onions.
