For the fried chicken
Ingredients:
4 lbs chicken pieces (such as breasts, thighs, drumsticks, or wings)
2 cups buttermilk
2 tsp hot sauce
1 tsp salt
1 tsp black pepper
2 cups all-purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
Vegetable oil, for frying
Instructions:
In a large bowl, mix together the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces and toss to coat. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours.
Preheat your oven to 400°F (200°C).
In a large, shallow dish, mix together the flour, paprika, garlic powder, onion powder, and cayenne pepper.
Heat about 2 inches of vegetable oil in a large, deep pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 375°F (190°C).
Working in batches, remove the chicken pieces from the buttermilk mixture, allowing excess buttermilk to drain off, and coat them in the flour mixture.
Carefully add the coated chicken pieces to the hot oil and fry until golden brown and cooked through, about 5-7 minutes per side.
Transfer the fried chicken to a wire rack or paper towel-lined plate to drain. Repeat with the remaining chicken pieces.
Place the fried chicken on a baking sheet and bake for 10-15 minutes, or until heated through.
Serve the fried chicken hot, with any desired accompaniments.
For the mac and cheese:
Ingredients:
8 oz elbow macaroni
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups milk
1 tsp salt
1 tsp black pepper
8 oz sharp cheddar cheese, grated
4 oz Parmesan cheese, grated
1 cup breadcrumbs
Instructions:
Preheat your oven to 350°F (180°C).
Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, or until the mixture turns a light golden color.
Slowly add the milk, whisking constantly, and cook until the mixture thickens, about 5-7 minutes.
Add the salt and pepper and stir to combine. Add the cheddar cheese and Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir to combine.
Transfer the mac and cheese to a large baking dish and sprinkle the breadcrumbs on top.
Bake the mac and cheese for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
Serve the mac and cheese hot.
