Description
A soul-satisfying Southern classic, this dish pairs crispy, golden fried chicken seasoned with spices and herbs alongside ultra-creamy, cheesy macaroni. It’s the ultimate comfort food combo—perfect for family dinners, special gatherings, or when you just need a taste of the South.
Ingredients
Scale
- For the Fried Chicken:
- 8 bone-in, skin-on chicken pieces (thighs, legs, breasts)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Vegetable oil for frying
- For the Mac and Cheese:
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
- 1/4 teaspoon ground mustard (optional)
Instructions
- Marinate the chicken in buttermilk and hot sauce (if using) for at least 4 hours or overnight in the refrigerator.
- In a large bowl, mix flour, paprika, garlic powder, cayenne, salt, and pepper.
- Heat about 2 inches of oil in a large heavy skillet or Dutch oven to 350°F (175°C).
- Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour, pressing to adhere.
- Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C). Drain on a wire rack over paper towels.
- For the mac and cheese, cook pasta in salted boiling water until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in milk and cream. Cook, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in cheddar and mozzarella cheese until melted and smooth. Season with salt, pepper, and ground mustard if using.
- Fold in the cooked macaroni. Stir to coat well and heat through.
- Serve the crispy fried chicken alongside the creamy mac and cheese. Enjoy immediately!
Notes
- For extra-crispy chicken, double dip: dredge in flour, dip back into buttermilk, then dredge again.
- You can bake the mac and cheese with a breadcrumb topping if you prefer a crusty finish.
- Use a thermometer to ensure chicken is fully cooked and oil stays at proper frying temperature.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying, Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving (1-2 chicken pieces + mac and cheese)
- Calories: 850 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 52 g
- Saturated Fat: 20 g
- Unsaturated Fat: 28 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 180 mg