Fried chicken mac & cheese
Prepare fried chicken mac & cheese using crispy chicken pieces and creamy cheese sauce with macaroni.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Macaroni (uncooked) | 500 | Grams |
| Whole Milk (for cheese sauce) | 2 | Cups |
| Cheddar Cheese (grated) | 300 | Grams |
| Parmesan Cheese (grated) | 100 | Grams |
| Butter (unsalted) | 4 | Tbsp |
| All-purpose Flour (for roux) | 4 | Tbsp |
| Breadcrumbs (for coating chicken) | 100 | Grams |
| Eggs (beaten) | 2 | Count |
| Vegetable Oil (for frying) | 500 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (ground) | 1 | Tsp |
| Garlic Powder (for seasoning) | 1 | Tsp |
| Paprika (for seasoning) | 1 | Tsp |
Instructions
- Cook macaroni according to package instructions, drain and set aside.
- Season chicken pieces with salt, pepper, garlic powder, and paprika.
- Dip chicken pieces in beaten eggs, then coat with breadcrumbs.
- Heat vegetable oil in a deep pan and fry chicken pieces until golden brown and cooked through. Drain on paper towels.
- In a saucepan, melt butter over medium heat, add flour and whisk to form a roux. Cook for 1-2 minutes.
- Gradually add whole milk to the roux, whisking constantly until smooth and thickened.
- Add grated cheddar and parmesan cheese to the sauce, stirring until melted and smooth.
- Combine cooked macaroni with cheese sauce, stirring to coat evenly.
- Serve mac & cheese topped with fried chicken pieces.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Deep Fryer or Deep PanWhisk