Southern Fried Chicken with Creamy Mac and Cheese

Ingredients:

For the Southern Fried Chicken:

4 pieces of chicken (thighs, breasts, or wings)

1 cup buttermilk

1 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional for spice)

1 cup vegetable oil (for frying)

For the Creamy Mac and Cheese:

8 oz elbow macaroni (or your preferred pasta)

2 tbsp butter

2 tbsp all-purpose flour

2 cups whole milk

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

Salt and pepper to taste

1/4 tsp garlic powder

1/4 tsp paprika (optional, for extra flavor)

1/4 cup breadcrumbs (optional for topping)

Instructions:

1. Prepare the Fried Chicken:

Marinate the chicken: Place the chicken pieces in a large bowl and pour over the buttermilk. Let it marinate for at least 30 minutes to overnight in the fridge for extra flavor.

Season the flour: In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne (if using).

Coat the chicken: After marinating, dredge each chicken piece in the seasoned flour mixture, ensuring it’s fully coated. Shake off any excess flour.

Fry the chicken: Heat the vegetable oil in a large skillet or deep fryer over medium-high heat. Carefully add the chicken pieces to the hot oil, cooking for 10-12 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and drain on paper towels.

2. Make the Mac and Cheese:

Cook the pasta: Boil the elbow macaroni according to the package instructions. Drain and set aside.

Make the roux: In a large pot, melt 2 tbsp of butter over medium heat. Add the flour and whisk to form a roux. Cook for 1-2 minutes until it turns golden.

Add milk: Slowly add the milk while whisking constantly. Continue whisking until the sauce thickens, about 5-7 minutes.

Stir in the cheese: Reduce the heat to low and stir in the shredded cheddar

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