Nashville Hot Chicken with Rustic Baby Reds® Mashed Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • 1 bag (32.85 ounces) Idahoan® RUSTIC Baby Reds® Mashed Potatoes (prepared according to hot water instructions)
  • 1 gallon hot water (water should be between 180°F to 190°F)
  • 120 pieces fried chicken (8-cut) (prepare and hold hot for service)
  • ½ quart reserved fry oil
  • 5 cups ground cayenne pepper
  • 1¼ cups smoked paprika
  • 1¼ cups brown sugar
  • 2 teaspoons chili powder
  • ⅓ cup garlic powder
  • ⅓ cup salt
  • 45 slices dill pickle (sliced)
Instructions
  1. Measure 1 gallon hot, not boiling, water into a large bowl.*
  2. Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
  3. Prepare the Nashville spicy oil by mixing together the reserved fry oil, ground cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, and salt until combined.
  4. Coat the prepared fried chicken in the Nashville spicy oil.
  5. Place the Idahoan® RUSTIC Baby Reds® Mashed Potatoes onto a plate or into a bowl and top with four pieces of the marinated fried chicken. Garnish with dill pickle.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=10030