Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Vegetable oil for frying
Instructions
- Begin by marinating the chicken: Place the chicken breasts in a bowl with the buttermilk. Cover and refrigerate for at least 2 hours, or overnight for best results.
- In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper. This will be your coating for the chicken.
- Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the seasoned flour mixture, ensuring even coverage.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the chicken breasts and fry until golden brown and cooked through, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- While the chicken is frying, cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the milk, allowing it to thicken. Once smooth, add cheddar, mozzarella, and Parmesan cheeses, stirring until melted and creamy.
- Toss the cooked macaroni in the cheese sauce, ensuring each piece is coated with creamy goodness.
- Serve the fried chicken alongside a generous helping of buttermilk mac and cheese. Enjoy the fruits of your labor with those you love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International