Southern Fried Chicken with Macaroni and Cheese

Nutrition Facts

What You'll Need

Ingredients

• 8 pieces chicken pieces (legs, thighs, breasts)
• 2 cups buttermilk
  • For marinating the chicken
• 2 cups all-purpose flour
  • For dredging
• 1 tablespoon paprika
  • Adds smoky flavor
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon cayenne pepper (optional)
  • For mild heat; optional
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 4 cups vegetable oil
  • For frying
• 2 cups elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
  • For cheese sauce roux
• 2 cups milk
  • Whole milk preferred
• 2 cups sharp cheddar cheese, shredded
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon mustard powder (optional)
  • Adds depth to cheese sauce; optional

Instructions

1. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, preferably overnight.

   Marinate chicken (120:00)
   This helps tenderize and flavor the chicken.
2. In a large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well.
3. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to coat evenly. Place coated chicken on a wire rack or tray.
4. Heat vegetable oil in a deep fryer or large heavy skillet over medium-high heat to 350°F (175°C). Use a thermometer to check temperature.
5. Fry chicken in batches, avoiding overcrowding. Cook each piece for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
6. While chicken fries, cook elbow macaroni in salted boiling water according to package directions until al dente. Drain and set aside.
7. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, whisking constantly to form a roux.
8. Gradually whisk in milk, cooking and stirring until the sauce thickens and bubbles gently, about 5-7 minutes.
9. Remove sauce from heat and stir in shredded cheddar cheese, salt, black pepper, and mustard powder if using, until smooth and creamy.
10. Add cooked macaroni to the cheese sauce and stir until well coated. Transfer macaroni and cheese to a serving dish.
11. Serve the crispy southern fried chicken hot alongside the creamy macaroni and cheese. Enjoy!