This recipe has been posted all over Facebook and Pinterest lately. I noticed it about a year ago but since it made a resurgence lately I decided now was the time to give it a try.
When I looked at the recipe I noticed that it was made with olive oil. Olive oil has a low smoking point and cooking it at 500 degrees? I could smell disaster in my kitchen. So, I decided to take the recipe and make it my own (when have I not done this?). I made a more authentic Buffalo Wing sauce with melted butter, vinegar and Frank’s Hot Sauce.
Amazingly rich and delicious. It takes 40-50 minutes for the potatoes to cook and just when you think they are never going to crisp up, they do. Warning: Your pan will be filthy no matter what you do. But, in the end the taste is well worth it.
I caramelized the onions in the bacon grease before adding them to the dish and that added a whole new layer of sweet, salty taste to the hot dish. Garnish with sour cream or ranch dressing to help temper the heat from the casserole.
I served this with a side of vegetables for dipping and green beans.
- 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 8-10 medium potatoes, cut into
- 1 cup butter, divided
- Salt and Pepper
- 2 tsp garlic powder, divided
- 1 cup Frank’s Hot Sauce or other hot sauce, divided
- cayenne powder, to taste if desired
- 2 cups shredded cheese, your choice
- 12 oz. bacon, cooked crispy and broken into small pieces (save the bacon fat!)
- 1 large sweet onion, diced
- Preheat oven to 500F (This is NOT a typo, 500F is correct!). Prepare a 13 x 9 casserole dish by spraying with non-stick spray.
- In a large bowl mix together 1/2 cup melted butter, salt, pepper, 1 tsp. garlic powder, and 1/2 cup hot sauce. At this point you can add the cayenne powder if you wish. Add the cubed potatoes and stir to coat.
- Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through but also crispy and browned on the outside.
- While the potatoes are cooking, add the cubed chicken to the bowl with 1/2 cup melted butter, salt, pepper, 1 tsp. garlic powder and 1/2 cup hot sauce. Stir to coat.
- If you have not cooked your bacon or onions now is the time. Once the bacon is cooked crispy remove to a paper towel to drain off fat. Drain all but 2 TBSP of fat from the pan and add the onions over low heat to cook. It will take about 15-20 minutes for them to slowly turn brown and caramelize. Do not rush the process or the onions will not be as flavorful. Remove the onions to a plate with a slotted spoon when done.
- Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken.
- Sprinkle the cheese, bacon, and onion over the top of the raw chicken.
- Return the casserole to the oven and bake for 15-20 minutes or until the chicken is cooked through and the topping is starting to brown. Serve with sour cream or ranch dressing on the side.