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
Scale
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
