This meal is the best comfort food. Crispy fried chicken, local hot sauce, and creamy mac and cheese. Prepare this on your “cheat day” and indulge in a mouthwatering combination of flavours and textures that will satisfy your cravings.
NOTES
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COOKING EQUIPMENT
- Mixing bowls x2
- Small saucepan
- Large skillet or deep fryer
- Colander or strainer
- Large saucepan
- Kitchen scale
- Cooking thermometer
INGREDIENTS FOR THE FRIED CHICKEN
- 8 pieces of chicken (assorted, such as drumsticks, thighs, or chicken breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Ghee, Tallow, Lard or Vegetable oil, for frying
INGREDIENTS FOR THE MAC N CHEESE
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
FOR THE BUFFALO SAUCE
- 1/2 cup Habanero & Mango hot sauce
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 1 teaspoon garlic powder
INSTRUCTIONS
MARINATE THE CHICKEN
1. Place the chicken pieces in a large bowl and pour buttermilk over them. Ensure that the chicken is well-coated.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to tenderize and flavour the chicken.
PREPARE THE BUFFALO SAUCE
- In a small saucepan, melt the butter over low heat.
- Add the habanero & mango hot sauce, honey, and garlic powder to the melted butter, stirring well to combine.
- Cook the sauce over low heat for 5 minutes, stirring occasionally.
- Remove from heat and set aside.
COOK THE MAC N CHEESE
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large sauce pan, melt the butter over medium heat.
- Stir in the flour and cook for about a minute to make a roux.
- Gradually whisk in the milk and continue cooking, whisking constantly, until the mixture thickens and comes to a simmer.
- Reduce the heat to low and stir in the shredded cheddar cheese, salt, black pepper, and paprika. Continue stirring until the cheese is melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir until well-coated. Remove from heat and set aside.
FRY THE CHICKEN
- In a shallow dish, combine the all-purpose flour, salt, black pepper, paprika, and garlic powder. Mix well.
- Remove the marinated chicken pieces from the buttermilk, allowing any excess to drip off.
- Dredge each chicken piece in the seasoned flour mixture, making sure it is evenly coated.
- In a large skillet or deep fryer, heat your oil to a temperature of 350°F (175°C).
- Carefully add the coated chicken pieces to the hot oil, a few at a time, without overcrowding the skillet.
- Fry the chicken until golden brown and cooked through, about 15-20 minutes depending on the size of the pieces. Turn occasionally for even cooking.
- Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
SERVE
Place the crispy fried chicken on a serving platter and drizzle with that buffalo sauce & serve it on the side for dipping.
A heaping side of creamy mac and cheese in a separate bowl or right alongside to catch the fried chicken flavours.
Garnish with chopped parsley or green onions for a pop of colour. Enjoy the fried chicken and our Habanero & Mango hot sauce alongside the creamy mac and cheese for a delicious and comforting meal!
Note: Be cautious when working with hot oil and ensure it is heated and handled safely. Always let it cool down before disposing, or recycling for your next cook. We use a rice strainer to clean the brown bits and a mason jar with a lid for keeping the recycled oil, we use the oil 3 times before disposing of it.
GO THE EXTRA MILE
Add Big D's Pickle Shack pickle brine to the buttermilk.