Southern Fried Chicken with Creamy Mac and Cheese 🍗🧀:
Ingredients:
For the Southern Fried Chicken:
4 pieces of chicken (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
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional for spice)
1 cup vegetable oil (for frying)
For the Creamy Mac and Cheese:
8 oz elbow macaroni (or your preferred pasta)
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp paprika (optional, for extra flavor)
1/4 cup breadcrumbs (optional for topping)
Instructions:
1. Prepare the Fried Chicken:
Marinate the chicken: Place the chicken pieces in a large bowl and pour over the buttermilk. Let it marinate for at least 30 minutes to overnight in the fridge for extra flavor.
Season the flour: In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne (if using).
Coat the chicken: After marinating, dredge each chicken piece in the seasoned flour mixture, ensuring it’s fully coated. Shake off any excess flour.
Fry the chicken: Heat the vegetable oil in a large skillet or deep fryer over medium-high heat. Carefully add the chicken pieces to the hot oil, cooking for 10-12 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and drain on paper towels.
2. Make the Mac and Cheese:
Cook the pasta: Boil the elbow macaroni according to the package instructions. Drain and set aside.
Make the roux: In a large pot, melt 2 tbsp of butter over medium heat. Add the flour and whisk to form a roux. Cook for 1-2 minutes until it turns golden.
Add milk: Slowly add the milk while whisking constantly. Continue whisking until the sauce thickens, about 5-7 minutes.
Stir in the cheese: Reduce the heat to low and stir in the shredded cheddar and Pa