Nashville Hot Chicken with Rustic Baby Reds® Mashed Potatoes

Ready in 25 minutes
Complexity: Station Chef
Serves 15 People
Entrée

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.

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.
Nutrition Information
Calories: 13739 Fat: 757g Carbohydrates: 204g Sodium: 10005mg Fiber: 21g Protein: 1442g Cholesterol: 4522mg

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