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If you crave comfort food that feels like a warm hug on a plate, you have to try this Southern Fried Chicken with Creamy Mac and Cheese Recipe. This beloved classic marries crispy, flavorful fried chicken with irresistibly smooth and cheesy macaroni, creating a soul-satisfying meal perfect for gatherings or a cozy night in. The crispy crust of the chicken contrasts beautifully with the luscious, creamy mac and cheese, making every bite a delight that’s hard to forget.
Ingredients You’ll Need
Though this Southern Fried Chicken with Creamy Mac and Cheese Recipe involves familiar pantry staples, each ingredient plays a crucial role in building spectacular taste, lively texture, and appealing color that brings this dish to life.
- Bone-in, skin-on chicken pieces: These provide juicy, tender meat under a crispy, golden crust—essential for authentic southern fried chicken texture.
- Buttermilk: This tangy marinade tenderizes the chicken and deepens its flavor, ensuring a juicy bite every time.
- Hot sauce (optional): Adds a subtle kick to the marinade, enhancing the savory aspect without overpowering.
- All-purpose flour: Forms the base of the seasoned coating for the chicken as well as the roux for the mac and cheese sauce.
- Paprika, garlic powder, cayenne pepper: These spices create that unmistakable southern fried chicken fragrance and bold flavor profile.
- Vegetable oil: Perfect for frying, it achieves the right balance of crispiness and golden-brown color.
- Elbow macaroni: A classic pasta choice that holds sauce beautifully and adds a comforting bite.
- Butter: Adds richness to the mac and cheese, forming the base of the creamy sauce.
- Whole milk and heavy cream: Combine to create a luxuriously smooth and velvety cheese sauce.
- Sharp cheddar and mozzarella cheese: Blend sharpness and meltiness, giving the mac and cheese depth and stretch.
- Salt, black pepper, ground mustard (optional): Seasonings that balance, enhance, and brighten both the chicken and mac flavors.
How to Make Southern Fried Chicken with Creamy Mac and Cheese Recipe
Step 1: Marinate the Chicken
Start by immersing your chicken pieces in a bath of tangy buttermilk and optional hot sauce. This step is a game-changer—it not only tenderizes the meat but infuses it with gentle flavor, so letting it sit for at least 4 hours or overnight is well worth the wait.
Step 2: Prepare the Seasoned Flour Coating
Mix the flour with paprika, garlic powder, cayenne pepper, salt, and black pepper. This combination gives your chicken that signature southern fried aroma and a slight kick that keeps things exciting.
Step 3: Heat the Oil
Using roughly 2 inches of vegetable oil, heat your skillet or Dutch oven to about 350°F (175°C). The right temperature is key here—too hot and the exterior burns before the chicken cooks through; too low and it will absorb too much oil and get greasy.
Step 4: Dredge and Fry the Chicken
Remove the chicken from the marinade, letting the excess drip off. Press each piece into the seasoned flour mixture until thoroughly coated. Fry in batches for 12 to 15 minutes, turning occasionally until golden brown and reaching an internal temperature of 165°F (74°C). Drain on a wire rack for crispiness.
Step 5: Cook the Macaroni
Meanwhile, boil the elbow macaroni in salted water until just al dente. Perfectly cooked pasta is crucial here as it holds the creamy sauce well without becoming mushy.
Step 6: Make the Cheese Sauce
Melt butter in a saucepan over medium heat, then whisk in flour to form a roux and cook for a couple of minutes to get rid of the raw flour taste. Gradually add whole milk and heavy cream, stirring constantly until the mixture thickens into a smooth custard-like sauce.
Step 7: Add the Cheese
Off the heat, stir in sharp cheddar and mozzarella cheese until melted and velvety. Season with salt, black pepper, and a pinch of ground mustard if you like an extra layer of flavor depth.
Step 8: Combine and Heat Through
Fold the cooked macaroni into the cheesy sauce, ensuring every piece is luxuriously coated. Warm it gently until hot and ready to serve with your freshly fried chicken.
How to Serve Southern Fried Chicken with Creamy Mac and Cheese Recipe
Garnishes
Fresh parsley or chives sprinkled on top bring a burst of color and a fresh herbal note that brightens the rich flavors. A wedge of lemon on the side can add a lovely tang if you want to cut through the richness.
Side Dishes
This dish stands wonderfully on its own but pairs beautifully with simple sides like collard greens, baked beans, or a crisp green salad. These sides add balance, texture, and complementary flavors to round out your southern feast.
Creative Ways to Present
Serve the fried chicken stacked atop a generous scoop of mac and cheese in a rustic cast iron skillet for a cozy, family-style vibe. Alternatively, create individual portions in ramekins with a chicken piece resting on creamy mac—perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover fried chicken and mac and cheese in separate airtight containers in the refrigerator. The chicken stays crispier separate, while the mac maintains its creamy texture best when stored properly.
Freezing
You can freeze both components individually. Wrap fried chicken pieces tightly in foil or plastic wrap before placing them in freezer bags, and store mac and cheese in freezer-safe containers. This way, you can enjoy this Southern Fried Chicken with Creamy Mac and Cheese Recipe any time the craving strikes.
Reheating
For best results, reheat the fried chicken in a hot oven to restore its crunch, while warming the mac and cheese gently on the stove or in the microwave with a splash of milk to bring back its creaminess. This technique helps recapture that fresh-from-the-kitchen feel.
FAQs
Can I use boneless chicken for this Southern Fried Chicken with Creamy Mac and Cheese Recipe?
Absolutely! While bone-in pieces offer juicier meat and more flavor, boneless chicken breasts or thighs can work; just be mindful of cooking times to avoid drying them out.
Is buttermilk necessary for the marinade?
Buttermilk is key to tenderizing and adding gentle tang, but if you don’t have it, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar as a quick fix.
Can I make the mac and cheese gluten-free?
Yes, swap the all-purpose flour in the roux for a gluten-free flour blend and use gluten-free pasta to adapt the recipe while keeping the creamy goodness intact.
How spicy is the chicken with cayenne and hot sauce?
The heat level is mild to moderate and adds depth rather than overwhelming spice. Feel free to adjust or omit the cayenne and hot sauce to suit your taste preferences.
What’s the best cheese combination for the mac and cheese?
Sharp cheddar provides that unmistakable tang and color, while mozzarella adds creamy meltiness. You can also mix in other cheeses like Gruyere or Monterey Jack for a unique flavor twist.
Final Thoughts
There’s something truly special about the satisfying crunch of perfectly fried chicken paired with the rich comfort of creamy mac and cheese. This Southern Fried Chicken with Creamy Mac and Cheese Recipe is a timeless classic that deserves a spot on your dinner table. Once you make it, you’ll understand why it’s a family favorite and a guaranteed crowd-pleaser. Don’t wait to treat yourself and your loved ones to this unforgettable meal!
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Southern Fried Chicken with Creamy Mac and Cheese Recipe
- Total Time: 1 hour 5 minutes plus marinating time
- Yield: 4 servings 1x
Description
This classic Southern Fried Chicken with Creamy Mac and Cheese recipe brings together crispy, perfectly seasoned chicken pieces fried to golden perfection and a rich, velvety mac and cheese made with sharp cheddar and mozzarella. Marinated in buttermilk and hot sauce, the chicken remains juicy inside with a deliciously crunchy crust. The creamy macaroni offers a comforting, cheesy complement, making this meal an ideal family-friendly Southern feast.
Ingredients
For the Fried Chicken:
- 8 bone-in, skin-on chicken pieces (thighs, legs, breasts)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Vegetable oil for frying
For the Mac and Cheese:
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
- 1/4 teaspoon ground mustard (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or preferably overnight to tenderize and infuse flavor.
- Prepare the Flour Mixture: In another large bowl, mix together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper for the seasoned coating.
- Heat the Oil: Pour about 2 inches of vegetable oil into a large heavy skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a thermometer to ensure the right frying temperature.
- Dredge the Chicken: Remove each piece of chicken from the marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing the flour onto the surface to create an even coating.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches to avoid overcrowding. Fry for 12 to 15 minutes, turning occasionally until the crust is golden brown and the internal temperature reaches 165°F (74°C). Use a wire rack and paper towels to drain excess oil after frying.
- Cook the Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain the pasta and set it aside.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes until a lightly golden roux forms.
- Add Dairy and Thicken Sauce: Gradually whisk in the whole milk and heavy cream. Continue cooking and stirring until the sauce thickens, about 5 minutes.
- Incorporate Cheese and Seasonings: Remove the sauce from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth. Season with salt, black pepper, and ground mustard if desired.
- Combine Macaroni and Cheese Sauce: Fold the cooked macaroni into the cheese sauce, making sure it is evenly coated. Warm through for a couple of minutes if needed.
- Serve: Plate the crispy Southern fried chicken alongside a generous serving of creamy mac and cheese. Serve immediately for the best texture and flavor enjoyment.
Notes
- For best results, marinate the chicken overnight to allow full flavor penetration and tenderization.
- Maintain oil temperature at 350°F to ensure a crispy crust without greasy chicken.
- Use a thermometer to check the internal temperature of chicken pieces (165°F) to guarantee they are fully cooked and safe to eat.
- Ground mustard adds a subtle tang and depth to mac and cheese but can be omitted if preferred.
- Drain cooked chicken on a wire rack instead of paper towels alone to preserve crust crispiness.
- Prep Time: 10 minutes (plus 4 hours to overnight for marinating)
- Cook Time: 55 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
