Ingredients
Ingredients (serves 4):
For the Fried Chicken:
4 chicken pieces (thighs, breasts, or wings)
1 cup buttermilk
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
½ tsp cayenne (optional)
1 cup vegetable oil (for frying)
For the Mac & Cheese:
8 oz elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups whole milk 2 cups shredded sharp cheddar ½ cup grated Parmesan ¼ tsp paprika (optional) ¼ tsp garlic powder Salt & pepper to taste
¼ cup breadcrumbs (optional topping)
Instructions
Fried Chicken:
Marinate: Soak chicken in buttermilk for at least 30 mins (overnight for max flavor). Season the flour: Mix flour with all spices in a shallow dish. Coat: Dredge chicken in seasoned flour, shake off excess. Fry: Heat oil in a skillet. Fry chicken for 10–12 mins per side, until golden brown & cooked through (165°F / 74°C). Let drain on paper towels.
Creamy Mac & Cheese: Boil pasta & set aside. Make the roux: Melt butter, whisk in flour, cook 1–2 mins. Add milk: Gradually pour in milk, whisking until thick (5–7 mins). Melt the cheese: Stir in cheddar & Parmesan until smooth. Season: Add garlic powder, paprika, salt & pepper. Combine: Stir in pasta to coat with sauce. Optional: Top with breadcrumbs & bake 10–15 mins at 350°F for a crispy topping 