Nashville Hot Chicken Fried Potatoes

Let me tell you about the tastiest way to make fried potatoes ever. If you like the flavors of Nashville Hot Chicken, then this is the place for you! These Nashville Hot Chicken Fried Potatoes are so good that you are going to crave them all the time. Luckily, they are easy to make and are a cheap and delicious side dish to so many dishes.

My son, sweet Rolf, is 12 years old now. He is only about 2" shorter than I am. His feet are twice the size of mine. He is so beautiful... but he has an appetite like no other. But, he is PICKY. I am always looking for ways to fill him up, and if I can get him to try something new, then that is wonderful. 

I tried this tasty and easy fried potato recipe for a side last week and my family loved it. Even Rolf. He has asked me to make these again already. You only need 5 ingredients to make these and they taste so good! Let me tell you how I made these.

Ingredients:

4 tablespoons of Nashville Hot Chicken Seasoning (I like The Spice Lab's version)

1/2 cup - 1 cup Buttermilk 

1/2 cup of flour

1 -2 large potatoes

Oil for Frying

Directions:

Slice your potatoes using a slicer like pictured above. You want them to be thin.

Pour the buttermilk over your potatoes. If you are only making one large potato, use 1/2 a cup. For more potatoes, add more buttermilk.

Add 2 tablespoons of Nashville Hot Chicken seasoning to the buttermilk.

Gently toss so that the potatoes are completely covered with the buttermilk and seasoning.

Allow to rest in the fridge for an hour.

When the hour has passed (this is so important for the flavor!)

Mix the flour and the remaining 2 tablespoons of hot chicken seasoning.

Stir.

Dredge the potato slices through the flour.

You can just make a single layer of potatoes on a plate or something as you work your way through the slices of seasoned potatoes.

Pour your oil into a saucepan. 

Heat over medium heat for a few moments until the oil is hot enough to fry. I am sorry, I have no idea what temperature I had this oil. I just know how to fry potatoes in oil after all these years in a kitchen. HA!

I guess, I would say, I treated it just like I would fried chicken?

When the potatoes were nice and crispy, and golden brown, I pulled them out of the oil to drain on a paper towel. Use a slotted spoon!

Repeat with remaining potatoes, and these are the end results.

They have that whole spicy chicken vibe, but they are just potato slices. 

They are SO GOOD! 

These would be great for satisfying a fried chicken craving on a potato budget.  But, they are also just a great way to make potatoes super enticing on the side of any meal.

If you try this recipe, I hope you LOVE it! Be sure to save this to your pinterest food board. It would be great if you would share this recipe on social media.

Find more of my tasty food ideas here:

Cake Mix Chocolate Peanut Butter Cookies
Fool Proof 3 Ingredient Biscuits
 

Baked Cracker Crumb Chicken Nuggets

Chicken nuggets are always nice, but this easy as 1,2,3 recipe gives a classic dinner time offering a wonderful texture and the perfect crisp. This is sure to be a new favorite for your family.  

I love easy dinners, and I love to serve chicken. I often buy breasts in large packages and freeze them for later. This is one of my kids favorite ways to have a hearty, yet healthier meal on a busy night. I never complain about making these for them either because they are so easy to make, and create very little mess!

Ingredients:

1 pound of chicken breast

1 sleeve of your favorite crackers

Directions:

Prepare a baking sheet by lining it with parchment paper and lightly spraying with cooking spray.

Preheat the oven to 375 degrees.

Cut the chicken into 2” cubes.

Crush the crackers into a fine dust and pour them into a bowl.

Rinse the chicken lightly, just enough to get the chicken wet.

Now place the chicken into the cracker crumbs and roll until the chicken is completely coated.

Place the chicken nuggets on the prepared baking sheet, about an inch apart.

Bake for 13-15 minutes or until cooked thoroughly.

Enjoy!

We like to serve these cracker crumb nuggets with fries, or fruit salad.

These are a great way to get kids excited about nuggets that didn't come from a drive thru!

You can find more chicken recipes here.

Reader favorites include:

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Instant Pot Butter Garlic Glazed Carrots

 Carrots are such a good side dish to add to your meal plan because they are so affordable. This recipe makes them super easy to make. Plus this recipe is great for kids; it is lightly sweet, very buttery and has just the right amount of garlic to spice things up.

I know I am not the only one who has been feeling the strain of the economy. Groceries cost more, gas prices are high, and the cost of cooling the house all summer and running the sprinklers to keep the kids cool has caught up with us. I have been trying to shop smart and make the most of our budget at the grocery shops.

I have found that carrots are a great side dish to serve my family. It fills them up, and it is something different. We like carrots, but honestly, I don't know if I have ever really cooked with them, aside from making a pretty good carrot soup on occasion. Carrots are especially nice when they are marked down in the produce section. A few weeks back, I found a one pound bag of organic whole carrots for 49 cents. I sliced them into rounds and prepared them like this. Everyone liked them. So when I found mini carrots at Kroger, marked down to 79 cents, I grabbed 2 bags and worked them into our meals.

This recipe is good because it is so easy to make if you have a pressure cooker. It goes well with a variety of beef dishes, chicken, or fish and I even served it with leftover pasta last night. 

Ingredients

1 pound of baby carrots

3 tablespoons of butter

1 tablespoon of minced garlic

½ c light brown sugar

1 ½ to 2 cups of water

Add brown sugar, butter and minced garlic to the instant pot.

Add carrots, and cover with water.

Give everything a stir to make sure the carrots are covered with the water.

Place the lid on the instant pot.

Seal the instant pot.

Use the manual setting, and set the timer for 8 minutes.

When the timer dings, allow the instant pot to naturally release pressure for 3 minutes, then use the quick release valve.

Remove the lid and stir.

Serve the carrots immediately.

Store leftovers in an airtight container after they have cooled.

These are so tender, and have such a great flavor. I am sure you are going to love it.  Plus it is fuss free and you can probably get 2 meals worth out of a bag of carrots if you are cooking for 4 like I am. If you don't want to eat carrots 2 nights in a row, you can freeze the remaining carrots. You know how I feel about freezing veggies! Do it! I would recommend blanching them first though.

This carrot patch activity might be a good way to get the kids excited about carrots before serving this side.

This sheet pan shrimp, potatoes, carrots and asparagus recipe is also a great way to use up any leftover mini carrots you might have after serving this.