Description
This Southern Fried Chicken with Creamy Mac and Cheese recipe combines crispy, flavorful fried chicken with a rich and cheesy macaroni side. Perfect for a comforting meal, the chicken is marinated in buttermilk and spices, then fried to golden perfection, while the mac and cheese features a smooth, creamy cheese sauce made with sharp cheddar and mozzarella.
Ingredients
Scale
For the fried chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on drumsticks
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- Vegetable oil for frying
For the creamy mac and cheese:
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the seasoned flour: In a separate bowl, mix together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This mixture will coat the chicken to create a crispy crust.
- Coat the chicken: Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each piece thoroughly in the seasoned flour, pressing firmly to ensure a good coating.
- Heat the oil: In a deep skillet or Dutch oven, heat 2–3 inches of vegetable oil to 350°F (175°C). Use a thermometer for accurate temperature.
- Fry the chicken: Fry the chicken pieces in batches, turning occasionally, for 12–15 minutes or until golden brown and the internal temperature reaches 165°F. Avoid overcrowding the pan to maintain oil temperature.
- Drain and rest: Remove fried chicken and place on paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.
- Cook the macaroni: Bring a pot of salted water to a boil and cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in milk and continue stirring until the mixture thickens, about 4–5 minutes.
- Add cheese and season: Remove sauce from heat and stir in shredded cheddar and mozzarella until fully melted and smooth. Season with salt and pepper to taste.
- Combine macaroni and cheese sauce: Add cooked macaroni to the cheese sauce, stirring to coat the pasta evenly. Serve immediately alongside the fried chicken.
Notes
- For a baked-style mac and cheese, add a crunchy breadcrumb topping and broil for a few minutes until golden and crisp.
- Serve the fried chicken and mac and cheese hot with classic Southern sides like coleslaw, collard greens, or soft biscuits.
- Prep Time: 20 minutes (plus 4 hours marinating time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
