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Marinate the chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Let it marinate in the fridge for at least 30 minutes, or overnight for even more flavor.
Season the flour: In a shallow dish, combine the flour with 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 and fry for 10-12 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken and drain it 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 butter over medium heat. Add the flour and whisk to form a roux, cooking 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 Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Season: Add salt, pepper, garlic powder, and paprika to taste. If you'd like a crispy topping, sprinkle the breadcrumbs over the top and broil for a few minutes until golden and crispy.
Serving and Storage Tips:
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