When it comes to true comfort food, nothing quite hits the spot like Southern Fried Chicken with Creamy Mac and Cheese. Imagine biting into perfectly seasoned, golden-crisp chicken with a juicy interior, paired with spoonfuls of ultra-creamy, gooey mac and cheese—each bite a hug for your taste buds. This dish brings a little Southern hospitality right to your kitchen, making it the ultimate family meal for Sundays, celebrations, or any time you crave that soulful, down-home flavor.
Ingredients You’ll Need
Gathering your ingredients for Southern Fried Chicken with Creamy Mac and Cheese is refreshingly simple, yet each one plays a crucial role in building big, bold flavors and luscious textures. Don’t skip or skimp—these are the foundation of an unforgettable meal!
- Chicken pieces: Go for a mix of legs, thighs, breasts, and wings for the best variety in flavor and juiciness.
- Buttermilk: This classic marinade tenderizes the chicken and gives it a tangy depth.
- Hot sauce: A splash infuses just the right amount of kick without overpowering the chicken.
- All-purpose flour: The secret to that irresistible crispy coating.
- Paprika: Adds a smoky, earthy undertone and beautiful color to the breading.
- Garlic powder: For subtle aromatic savoriness in both the chicken and the mac and cheese.
- Onion powder: Balances flavors and brings a hint of sweetness.
- Salt: Essential for seasoning every layer, bringing out the best in both chicken and pasta.
- Black pepper: Adds a mild heat and depth of flavor.
- Cayenne pepper: For a gentle, lingering warmth that makes the crust sing.
- Vegetable oil: Perfect for frying thanks to its neutral flavor and high smoke point.
- Elbow macaroni: The classic shape for catching every drop of cheese sauce.
- Butter: The base of a rich, velvety sauce for your mac and cheese.
- All-purpose flour (for roux): Thickens the cheese sauce until it’s perfectly creamy.
- Whole milk: Keeps the sauce smooth and luscious.
- Heavy cream: Adds extra indulgence and silkiness.
- Dijon mustard: A hint brightens the cheese and deepens the sauce’s complexity.
- Shredded sharp cheddar cheese: The backbone of classic, tangy mac and cheese flavor.
- Shredded mozzarella cheese: For meltiness and that irresistible cheese pull.
- Grated Parmesan cheese: Adds a nutty, salty finish to the sauce.
How to Make Southern Fried Chicken with Creamy Mac and Cheese
Step 1: Marinate the Chicken
Start by placing your chicken pieces in a large bowl. Pour the buttermilk and hot sauce over the chicken, making sure every piece is well coated. This marinade not only tenderizes the meat but also infuses it with tangy flavor and a subtle kick. Cover and refrigerate for at least 2 hours—overnight if you have time—so those flavors really soak in.
Step 2: Prepare the Seasoned Flour
While the chicken marinates, grab a separate bowl and whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. This blend is what gives Southern Fried Chicken with Creamy Mac and Cheese its iconic, crave-worthy crust. Make sure everything is evenly mixed for perfect seasoning in every bite.
Step 3: Dredge the Chicken
Remove your chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing gently so the coating sticks. For extra crunch, double-dip: return the floured chicken to the buttermilk, then back into the flour for a second coat—trust me, it’s worth the effort!
Step 4: Fry the Chicken
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches to avoid crowding, turning occasionally, until each piece is deep golden brown and cooked through (about 12 to 15 minutes, or until the internal temperature hits 165°F). Drain on a wire rack or paper towels for ultimate crispiness.
Step 5: Cook the Macaroni
While your chicken is frying, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside. A perfectly cooked noodle is the backbone of creamy mac and cheese—don’t overcook!
Step 6: Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat, then whisk in the flour to form a smooth roux. Gradually pour in the milk and heavy cream, whisking constantly until the mixture thickens, about 5 minutes. Stir in the Dijon mustard, garlic powder, salt, and black pepper. Reduce the heat to low, then add the cheddar, mozzarella, and Parmesan cheeses, stirring until the sauce is smooth and luscious.
Step 7: Combine and Serve
Add the drained macaroni to the cheese sauce, mixing gently until every noodle is coated in that dreamy, creamy goodness. Serve your Southern Fried Chicken with Creamy Mac and Cheese hot and fresh—fried chicken on one side, mac and cheese on the other. It’s a match made in comfort-food heaven!
How to Serve Southern Fried Chicken with Creamy Mac and Cheese
Garnishes
Bring your plate to life with a sprinkle of chopped fresh parsley, a dusting of smoked paprika, or even a few sliced green onions. These simple touches add color and a pop of freshness that contrast beautifully with the rich flavors of Southern Fried Chicken with Creamy Mac and Cheese.
Side Dishes
While this duo is satisfying on its own, you can round out the meal with classic Southern sides like collard greens, buttery cornbread, or a crisp, tangy slaw. Their bright flavors and textures complement the main dish and make the whole spread feel like a true Southern feast.
Creative Ways to Present
For a playful twist, serve the chicken atop a bed of mac and cheese in shallow bowls, or create family-style platters that invite everyone to dig in. For parties, try mini mac and cheese cups with drumettes on top—bite-sized bliss! However you plate it, Southern Fried Chicken with Creamy Mac and Cheese is sure to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra, store the chicken and mac and cheese separately in airtight containers in the refrigerator. The chicken will stay tasty for up to 3 days, while the mac and cheese keeps its creamy consistency for about the same time.
Freezing
Both components freeze surprisingly well! Lay the chicken pieces out on a baking sheet to freeze individually before transferring to a freezer bag. Mac and cheese can be portioned into freezer-safe containers. Both will keep for up to 2 months—perfect for quick, comforting meals down the line.
Reheating
For best results, reheat the chicken in a 350°F oven until hot and crisp (about 15 minutes). Mac and cheese can be warmed on the stovetop or in the microwave with a splash of milk to restore its creamy texture. Refrain from microwaving the chicken to keep the crust crispy.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! While bone-in pieces give juicier results and classic flavor, boneless chicken breasts or thighs work well, too. Just adjust your frying time, as boneless pieces cook a bit faster.
What’s the best cheese combination for the mac and cheese?
The trio of sharp cheddar, mozzarella, and Parmesan balances flavor and meltiness beautifully. Feel free to swap in Colby Jack, Gruyère, or even smoked gouda for a fun twist on your Southern Fried Chicken with Creamy Mac and Cheese.
Can I bake the mac and cheese instead of serving stovetop?
Yes! After mixing the pasta and sauce, transfer to a baking dish, top with breadcrumbs and a little extra cheese, and bake at 375°F for 20 minutes until bubbly and golden. This adds a delightful crust to the creamy base.
Is there a gluten-free version of this dish?
Definitely. Use your favorite gluten-free flour blend for dredging the chicken and thickening the sauce, and swap the macaroni for a gluten-free pasta. You’ll still get all the flavor and comfort of the original Southern Fried Chicken with Creamy Mac and Cheese.
What oil is best for frying the chicken?
Go with a neutral oil like vegetable, canola, or peanut oil. They have high smoke points and won’t overpower the flavors of the chicken, ensuring a crisp, clean-tasting crust every time.
Final Thoughts
There’s something truly special about sharing Southern Fried Chicken with Creamy Mac and Cheese with friends and family. Whether it’s a weeknight pick-me-up or the star of your Sunday supper, this dish brings people together and guarantees smiles all around. Give it a try—you’re in for a soul-satisfying treat that just might become your new go-to comfort classic!
Print
Southern Fried Chicken with Creamy Mac and Cheese Recipe
- Prep Time: 20 minutes plus marinating time
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Frying and Stovetop
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
A classic Southern American comfort food recipe featuring crispy, flavorful fried chicken paired with rich, creamy mac and cheese. Perfect for a hearty main course that satisfies a craving for soul food.
Ingredients
For the Fried Chicken:
- 3 pounds bone-in chicken pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
For the Mac and Cheese:
- 12 ounces elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl. Pour the buttermilk and hot sauce over them, cover, and refrigerate for at least 2 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a seasoned coating mix.
- Dredge the Chicken: Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring an even coat.
- Heat the Oil: In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C), optimal for frying.
- Fry the Chicken: Fry the chicken pieces in batches to avoid overcrowding, cooking each for 12–15 minutes. Turn occasionally until they are golden brown and reach an internal temperature of 165°F for safe consumption. Drain on a wire rack or paper towels.
- Cook the Macaroni: While the chicken fries, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1-2 minutes. Gradually whisk in the milk and cream, stirring continuously until the sauce thickens, about 5 minutes.
- Season and Add Cheese: Stir in Dijon mustard, garlic powder, salt, and black pepper to the sauce. Reduce heat to low and add the shredded cheddar, mozzarella, and Parmesan cheeses, stirring until fully melted and smooth.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, mixing well to evenly coat all the pasta.
- Serve: Plate the hot fried chicken alongside creamy mac and cheese for a comforting and delicious meal.
Notes
- For extra crispy chicken, double-dredge by dipping the floured chicken back into the buttermilk, then flour again before frying.
- The mac and cheese can be transferred to a baking dish, topped with breadcrumbs, and baked at 350°F for 20 minutes to achieve a golden crust.
- Ensure oil temperature remains steady around 350°F to get a crispy exterior without greasy chicken.
- Use a meat thermometer to confirm chicken pieces reach an internal temperature of 165°F for safety.
Nutrition
- Serving Size: 1 chicken piece with 1 cup mac and cheese
- Calories: 890
- Sugar: 7 g
- Sodium: 1180 mg
- Fat: 51 g
- Saturated Fat: 23 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 190 mg
