Nashville Hot Chicken with Rustic Baby Reds® Mashed Potatoes

Our take on Nashville Hot Chicken includes Idahoan® RUSTIC Baby Reds® Mashed Potatoes – pair them with breaded and fried chicken thighs and a zesty, spicy glaze. This meal brings together fiery chicken with simple potatoes for a trendy take on a classic chicken and potatoes meal.

TIME

25 minutes

YIELD

DISH TYPE

Entrée

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Nashville Hot Chicken with Rustic Baby Reds® Mashed Potatoes

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

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

Measure 1 gallon hot, not boiling, water into a large bowl.*
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.
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.
Coat the prepared fried chicken in the Nashville spicy oil.
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.