Southern Fried Chicken with Creamy Mac and Cheese

Prepare yourself for a culinary journey straight to the heart of Southern hospitality with this quintessential pairing: crispy, juicy Southern Fried Chicken alongside rich, velvety Creamy Mac and Cheese. This dish isn’t just a meal; it’s an experience, a celebration of flavor and tradition. The chicken, marinated in buttermilk for ultimate tenderness, boasts a perfectly seasoned, shatteringly crisp crust that gives way to succulent meat. Its perfect partner, the mac and cheese, is a symphony of creamy, cheesy goodness, made with a luscious béchamel base and a generous blend of sharp cheddar and Parmesan. Together, they create a harmony of textures and tastes that evoke warmth, comfort, and pure indulgence. This recipe delivers authentic Southern charm right to your dinner table, promising satisfaction with every single bite.

Detailed Ingredients

For the Southern Fried Chicken:

• Chicken: 4 pieces of chicken (a mix of thighs, breasts, or wings works best; bone-in, skin-on preferred for juiciest results)
• Marinade: 1 cup buttermilk
• Dry Dredge:
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional, for a spicy kick)
• Frying: 3-4 cups vegetable oil (or enough to fill your skillet to about 1-1.5 inches deep)

For the Creamy Mac and Cheese:

• Pasta: 8 oz elbow macaroni (or your preferred small pasta shape like shells or rotini)
• Roux:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
• Dairy:
  • 2 cups whole milk (warmed slightly for a smoother sauce)
  • 2 cups shredded sharp cheddar cheese (freshly shredded melts best)
  • ½ cup grated Parmesan cheese
• Seasoning:
  • Salt and freshly ground black pepper, to taste
  • ¼ tsp garlic powder
  • ¼ tsp paprika (optional, for extra color and subtle flavor)
• Topping (Optional): ¼ cup panko breadcrumbs, mixed with a drizzle of olive oil or melted butter, for a crispy crust.

Step-by-Step Instructions

1. Prepare the Southern Fried Chicken:

1. Marinate the chicken: Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring all pieces are submerged or well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or for best results, overnight (8-12 hours). This step is crucial for tenderizing the chicken and infusing flavor.
2. Season the flour: In a shallow dish or a large resealable bag, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Mix thoroughly until all spices are evenly distributed.
3. Coat the chicken: Remove one piece of chicken at a time from the buttermilk, allowing any excess to drip off. Dredge each chicken piece generously in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Shake off any excess flour. Place the coated chicken on a wire rack set over a baking sheet while you coat the remaining pieces. Pro Tip: Let the coated chicken rest for 10-15 minutes before frying; this helps the coating adhere better.
4. Fry the chicken: Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, a pinch of flour should sizzle immediately when dropped into the oil. Carefully add 2-3 chicken pieces to the hot oil, ensuring not to overcrowd the pan. Cook for 6-8 minutes per side, turning once, until the chicken is deeply golden brown and cooked through. The internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain a consistent frying temperature.
5. Drain the chicken: Using tongs, carefully remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. Season lightly with a pinch of salt immediately after frying. Keep warm in a low oven (around 200°F/93°C) while you finish frying the remaining chicken and make the mac and cheese.

2. Make the Creamy Mac and Cheese:

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta thoroughly and set aside.
2. Make the roux: In a large, heavy-bottomed pot or Dutch oven (the same one you plan to serve from, if possible), melt the 2 tablespoons of butter over medium heat. Once melted, add the 2 tablespoons of all-purpose flour. Whisk continuously for 1-2 minutes to form a smooth paste, or “roux.” Cook until it’s a light golden color and smells slightly nutty; this helps cook out the raw flour taste.
3. Add milk: Gradually add the warmed whole milk to the roux, whisking constantly and vigorously to prevent lumps. Continue whisking as the sauce heats and thickens, about 5-7 minutes. The sauce should be smooth and coats the back of a spoon.
4. Stir in the cheese: Reduce the heat to low. Add the shredded sharp cheddar cheese and grated Parmesan cheese to the sauce, stirring continuously until the cheeses are completely melted and the sauce is smooth and creamy.
5. Season the cheese sauce: Stir in the ¼ teaspoon of garlic powder and ¼ teaspoon of paprika (if using). Season generously with salt and freshly ground black pepper to taste. Continue stirring until the sauce is perfectly combined.
6. Combine pasta and sauce: Add the drained, cooked macaroni to the cheese sauce. Stir gently until all the pasta is thoroughly coated with the creamy cheese sauce.
7. Optional: Bake for a crispy topping: If you desire a crispy breadcrumb topping, transfer the mac and cheese to a baking dish. In a small bowl, mix the breadcrumbs with a drizzle of olive oil or melted butter, then sprinkle evenly over the top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the topping is golden brown and the mac and cheese is bubbly.

Tips, Variations, and Storage

• Chicken Brining: For incredibly tender and flavorful chicken without buttermilk, you can brine the chicken in a salt-sugar solution for a few hours before dredging.
• Double Dredging: For an extra-crispy crust on your chicken, after the first flour dredge, dip the chicken back into the remaining buttermilk (or an egg wash) and then into the flour again.
• Cheese Blend for Mac: Experiment with different cheeses! Gruyère, fontina, smoked Gouda, or Monterey Jack can add wonderful complexity to the mac and cheese.
• Spicy Mac: Add a pinch of extra cayenne pepper or a dash of hot sauce to the mac and cheese for a spicy kick.
• Bacon Lover’s Mac: Cook some diced bacon until crispy, then crumble it over the finished mac and cheese for an irresistible smoky flavor.
• Storage: Store leftover fried chicken and mac and cheese in separate airtight containers in the refrigerator for up to 3-4 days. Reheat chicken in an oven or air fryer for crispiness. Reheat mac and cheese gently on the stovetop with a splash of milk to restore creaminess.

Pairings

• Beverages: Iced tea (sweet or unsweet), lemonade, or a light lager beer. For wine, a crisp Chardonnay or a dry Rosé would cut through the richness.
• Sides: A fresh green salad with a tangy vinaigrette, collard greens, mashed potatoes with gravy, cornbread, or a classic coleslaw.
• Dessert: Peach cobbler, banana pudding, or pecan pie to complete the Southern feast.

Quick Info

• Prep time: 20 minutes (plus 30 mins to overnight marinating for chicken)
• Cook time: 40-50 minutes
• Total time: 1 hour – 1 hour 10 minutes (excluding marinating time)
• Servings: 4
• Cuisine: Southern American
• Course: Main Course