Mac n cheese with crispy fried chicken recipe

Oh yes — Mac n Cheese with Crispy Fried Chicken is a match made in comfort food heaven! Creamy, cheesy pasta paired with golden, crunchy fried chicken—can’t go wrong.

Here’s a delicious, doable recipe for both:

🧀 Creamy Mac n Cheese + Crispy Fried Chicken

Ingredients:

For the Mac n Cheese:

8 oz elbow macaroni (about 2 cups dry)
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk (whole milk preferred)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella or Monterey Jack (optional for extra melt)
Salt and pepper, to taste
1/2 teaspoon smoked paprika or mustard powder (optional)

For the Crispy Fried Chicken:

4 chicken thighs or breasts (boneless, skin-on or skinless)
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Oil for frying (vegetable or peanut oil works well)

Instructions:

Step 1: Marinate the Chicken

In a bowl, combine buttermilk and hot sauce.
Add chicken pieces, coat well, cover, and refrigerate for at least 1 hour (or overnight for best results).

Step 2: Make the Mac n Cheese

Cook macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
Slowly whisk in milk, stirring constantly, until thickened (about 5 minutes).
Remove from heat and stir in shredded cheese until melted and smooth.
Season with salt, pepper, and optional smoked paprika or mustard powder.
Stir in cooked macaroni and keep warm.

Step 3: Prepare the Chicken Coating

In a shallow bowl or plate, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
Remove chicken from marinade, letting excess drip off, and dredge each piece in the seasoned flour, pressing to coat well. For extra crispiness, double dredge: dip back in buttermilk then flour again.

Step 4: Fry the Chicken

Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
Carefully add chicken pieces and fry for 6-8 minutes per side or until golden brown and cooked through (internal temp 165°F/74°C).
Transfer to a wire rack or paper towels to drain excess oil.

Serve!

Plate a generous scoop of creamy mac n cheese and top or side it with crispy fried chicken. Add some greens or coleslaw for a fresh balance!

Want tips on baking the chicken instead for a lighter option? Or a spicy version of the mac n cheese?