Marinate: Place the chicken in a bowl and pour over the buttermilk. Cover and refrigerate for at least 30 minutes or overnight.
Season Flour: In a shallow dish, mix flour with garlic powder, onion powder, paprika, salt, black pepper, and cayenne.
Coat: Remove chicken from marinade and dredge each piece in the seasoned flour. Press firmly to ensure an even coating. Shake off excess.
Fry: Heat oil in a skillet or fryer over medium-high heat. Fry chicken for 10–12 minutes per side until golden and cooked through (internal temp 165°F/74°C). Drain on paper towels.
2. Make the Mac and Cheese
Cook Pasta: Boil macaroni until al dente, drain, and set aside.
Make Roux: Melt butter in a saucepan over medium heat. Stir in flour and cook 1–2 minutes until golden.
Add Milk: Gradually whisk in milk. Cook, stirring constantly, until the mixture thickens (about 5–7 minutes).
Add Cheese: Reduce heat and stir in cheddar and Parmesan until melted. Season with salt, pepper, garlic powder, and paprika.
Combine: Stir in cooked pasta. For a baked version, transfer to a baking dish, sprinkle with breadcrumbs, and broil until golden.
Serving and Storage Tips
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