Introduction: Indulge in the ultimate comfort food experience with our tantalizing recipe for Fried Chicken with Creamy Buttermilk Mac and Cheese. This quintessential Southern dish combines perfectly seasoned crispy chicken with velvety macaroni and cheese, creating a symphony of flavors and textures that will leave your taste buds singing. Dive into the rich history and culinary tradition of Southern cooking as you embark on this culinary journey with us.

Ingredients: For the fried chicken:

  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Vegetable oil for frying

For the creamy buttermilk mac and cheese:

  • 8 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup buttermilk
  • 3 cups shredded sharp cheddar cheese
  • Salt and black pepper to taste

For garnish:

  • Chopped fresh parsley or chives (optional)

Instructions:

  1. Marinate the chicken:
    • Place the chicken thighs and drumsticks in a large bowl and pour the buttermilk over them. Ensure the chicken is fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
  2. Prepare the fried chicken:
    • In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well.
    • Remove the chicken from the buttermilk, allowing any excess to drip off.
    • Dredge each piece of chicken in the seasoned flour mixture, coating it thoroughly.
    • Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
    • Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the skillet. Fry in batches if necessary.
    • Fry the chicken for about 10-12 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
    • Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain any excess oil. Keep warm while preparing the mac and cheese.
  3. Prepare the creamy buttermilk mac and cheese:
    • Cook the macaroni according to package instructions until al dente. Drain and set aside.
    • In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1-2 minutes until golden brown.
    • Slowly pour in the milk and buttermilk, whisking constantly to prevent lumps from forming.
    • Cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon.
    • Gradually add the shredded cheddar cheese to the sauce, stirring until melted and smooth.
    • Season the sauce with salt and black pepper to taste.
    • Add the cooked macaroni to the cheese sauce, stirring until well coated and heated through.
  4. Serve and garnish:
    • Arrange the fried chicken pieces on a serving platter alongside the creamy buttermilk mac and cheese.
    • Garnish with chopped fresh parsley or chives if desired.
    • Serve immediately and enjoy the comforting flavors of this classic Southern dish.

Introduction: Indulge in the ultimate comfort food experience with our tantalizing recipe for Fried Chicken with Creamy Buttermilk Mac and Cheese. This quintessential Southern dish combines perfectly seasoned crispy chicken with velvety macaroni and cheese, creating a symphony of flavors and textures that will leave your taste buds singing. Dive into the rich history and culinary tradition of Southern cooking as you embark on this culinary journey with us.

Ingredients: For the fried chicken:

  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Vegetable oil for frying

For the creamy buttermilk mac and cheese:

  • 8 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup buttermilk
  • 3 cups shredded sharp cheddar cheese
  • Salt and black pepper to taste

For garnish:

  • Chopped fresh parsley or chives (optional)

Instructions:

  1. Marinate the chicken:
    • Place the chicken thighs and drumsticks in a large bowl and pour the buttermilk over them. Ensure the chicken is fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
  2. Prepare the fried chicken:
    • In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well.
    • Remove the chicken from the buttermilk, allowing any excess to drip off.
    • Dredge each piece of chicken in the seasoned flour mixture, coating it thoroughly.
    • Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
    • Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the skillet. Fry in batches if necessary.
    • Fry the chicken for about 10-12 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
    • Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain any excess oil. Keep warm while preparing the mac and cheese.
  3. Prepare the creamy buttermilk mac and cheese:
    • Cook the macaroni according to package instructions until al dente. Drain and set aside.
    • In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1-2 minutes until golden brown.
    • Slowly pour in the milk and buttermilk, whisking constantly to prevent lumps from forming.
    • Cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon.
    • Gradually add the shredded cheddar cheese to the sauce, stirring until melted and smooth.
    • Season the sauce with salt and black pepper to taste.
    • Add the cooked macaroni to the cheese sauce, stirring until well coated and heated through.
  4. Serve and garnish:
    • Arrange the fried chicken pieces on a serving platter alongside the creamy buttermilk mac and cheese.
    • Garnish with chopped fresh parsley or chives if desired.
    • Serve immediately and enjoy the comforting flavors of this classic Southern dish.

Nutritional Information:

  • Serving size: 1 piece of fried chicken with 1 cup of mac and cheese
  • Calories: 800
  • Total Fat: 47g
  • Saturated Fat: 21g
  • Cholesterol: 190mg
  • Sodium: 740mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 2g
  • Sugars: 7g
  • Protein: 41g

SmartPoints® Value: 24 (Green), 22 (Blue), 22 (Purple)

Conclusion: Fried Chicken with Creamy Buttermilk Mac and Cheese is the epitome of Southern comfort food, perfect for family dinners, potlucks, or any occasion that calls for a hearty and satisfying meal. With our detailed recipe and step-by-step instructions, you’ll be able to recreate this classic dish with ease in your own kitchen. So gather your ingredients, roll up your sleeves, and get ready to savor the irresistible flavors of the South.