Description
This classic Southern Fried Chicken with Creamy Mac and Cheese recipe offers crispy, flavorful chicken marinated in buttermilk and fried to perfection, paired with a rich and cheesy macaroni side. Perfect for a comforting, hearty meal that serves 4.
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: Combine buttermilk and hot sauce (if using) in a large bowl. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or preferably overnight to tenderize and infuse flavor.
- Prepare the Coating: In another large bowl, mix together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper to create a seasoned flour mixture for dredging the chicken.
- Heat the Oil: Pour about 2 inches of vegetable oil into a heavy skillet or Dutch oven and heat it over medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Dredge the Chicken: Remove chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches, avoiding overcrowding. Fry for 12–15 minutes, turning occasionally to ensure even browning, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Drain on a wire rack set over paper towels to keep it crispy.
- Cook the Pasta: While the chicken fries, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
- Make the Roux: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes, stirring constantly to form a smooth roux without browning.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, continuing to stir constantly. Cook the mixture until it thickens, about 5 minutes.
- Incorporate Cheeses: Remove the sauce from heat and stir in the shredded cheddar and mozzarella cheeses until they melt completely, creating a smooth cheese sauce. Season with salt, black pepper, and ground mustard if desired.
- Combine Pasta and Cheese Sauce: Fold the cooked macaroni into the cheese sauce and stir well to coat evenly. Heat through gently if necessary.
- Serve: Plate the crispy fried chicken alongside the creamy mac and cheese. Serve immediately to enjoy the best texture and flavor.
Notes
- For the best flavor, marinate the chicken overnight.
- Use a thermometer to maintain frying oil temperature for crispy, evenly cooked chicken.
- You can substitute champagne or white pepper for black pepper if desired.
- Ground mustard adds a subtle tang to the cheese sauce but is optional.
- Drain fried chicken on a wire rack instead of paper towels to maintain crispiness.
