Description
A classic Southern comfort meal featuring crispy, golden fried chicken marinated in buttermilk and hot sauce, paired perfectly with creamy, cheesy homemade mac and cheese. This hearty dish serves four and combines bold flavors with a satisfying crunch and rich, velvety textures.
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 Chicken: In a large bowl, combine buttermilk and hot sauce if using. Submerge the chicken pieces in the mixture and refrigerate for at least 4 hours or overnight to tenderize and flavor the chicken.
- Prepare Seasoned Flour: In another large bowl, stir together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. This seasoned flour will form the crispy coating on the chicken.
- Heat Oil: Pour about 2 inches of vegetable oil into a large heavy skillet or Dutch oven and heat it to 350°F (175°C), ensuring it’s hot enough for frying.
- Dredge Chicken: Remove chicken from the marinade, letting excess drip off. Thoroughly coat each piece in the seasoned flour mixture, pressing firmly to ensure a good crust.
- Fry Chicken: Fry chicken pieces in batches to avoid overcrowding, cooking each side for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked pieces to a wire rack set over paper towels to drain excess oil.
- Cook Pasta: Bring salted water to a boil and cook elbow macaroni until al dente. Drain and set aside.
- Make Roux: In a saucepan, melt the butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux, which will thicken the cheese sauce.
- Add Dairy: Gradually whisk in the whole milk and heavy cream. Continue cooking and stirring constantly until the sauce thickens, about 5 minutes.
- Add Cheese and Season: Remove the sauce from heat and stir in shredded cheddar and mozzarella until melted and smooth. Season with salt, black pepper, and ground mustard if desired.
- Combine Macaroni and Cheese Sauce: Fold the cooked macaroni into the cheese sauce, stirring well to coat all pasta evenly and heat through.
- Serve: Plate the crispy Southern fried chicken alongside the creamy mac and cheese and serve immediately for best flavor and texture.
Notes
- For extra crispy chicken, double dredge by dipping coated chicken back into the buttermilk and then flour again before frying.
- Use a thermometer to maintain oil temperature for even frying and to prevent greasiness.
- The mac and cheese can be customized by adding more cheese varieties or a pinch of smoked paprika for a smoky flavor.
- Let the fried chicken rest on a wire rack rather than paper towels to keep it crispier.
- Marinating overnight enhances the flavor and tenderness of the chicken significantly.
