Description
This classic Southern Fried Chicken with Creamy Mac and Cheese recipe brings together crispy, perfectly seasoned chicken pieces fried to golden perfection and a rich, velvety mac and cheese made with sharp cheddar and mozzarella. Marinated in buttermilk and hot sauce, the chicken remains juicy inside with a deliciously crunchy crust. The creamy macaroni offers a comforting, cheesy complement, making this meal an ideal family-friendly Southern feast.
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 the Chicken: In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or preferably overnight to tenderize and infuse flavor.
- Prepare the Flour Mixture: In another large bowl, mix together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper for the seasoned coating.
- Heat the Oil: Pour about 2 inches of vegetable oil into a large heavy skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a thermometer to ensure the right frying temperature.
- Dredge the Chicken: Remove each piece of chicken from the marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing the flour onto the surface to create an even coating.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches to avoid overcrowding. Fry for 12 to 15 minutes, turning occasionally until the crust is golden brown and the internal temperature reaches 165°F (74°C). Use a wire rack and paper towels to drain excess oil after frying.
- Cook the Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain the pasta and set it aside.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes until a lightly golden roux forms.
- Add Dairy and Thicken Sauce: Gradually whisk in the whole milk and heavy cream. Continue cooking and stirring until the sauce thickens, about 5 minutes.
- Incorporate Cheese and Seasonings: Remove the sauce from heat and stir in the shredded cheddar and mozzarella cheeses 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, making sure it is evenly coated. Warm through for a couple of minutes if needed.
- Serve: Plate the crispy Southern fried chicken alongside a generous serving of creamy mac and cheese. Serve immediately for the best texture and flavor enjoyment.
Notes
- For best results, marinate the chicken overnight to allow full flavor penetration and tenderization.
- Maintain oil temperature at 350°F to ensure a crispy crust without greasy chicken.
- Use a thermometer to check the internal temperature of chicken pieces (165°F) to guarantee they are fully cooked and safe to eat.
- Ground mustard adds a subtle tang and depth to mac and cheese but can be omitted if preferred.
- Drain cooked chicken on a wire rack instead of paper towels alone to preserve crust crispiness.
