Ingredients:

  • 1 lb (450g) bone-in, skin-on chicken thighs (or breasts)
  • 1 cup (120g) buttermilk
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Oil for frying (vegetable or peanut oil)
  • 8 oz (225g) elbow macaroni
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine chicken and buttermilk. Chill in the refrigerator for at least 30 minutes.
  2. In another bowl, whisk together flour, garlic powder, paprika, cayenne pepper, salt, and black pepper.
  3. In a pot, boil salted water and cook elbow macaroni until al dente. Drain and set aside.
  4. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in milk and simmer until thickened. Stir in cheese and Dijon mustard until melted and smooth. Season with salt and pepper.
  5. Heat oil in a deep fryer or pot to 350°F (175°C). Dredge marinated chicken in the flour mixture, then fry until golden brown and cooked through (internal temperature of 165°F / 75°C), about 8-10 minutes per side.
  6. Combine cooked macaroni with cheese sauce. Serve creamy mac & cheese on plates topped with crispy fried chicken.