1 lbs cooked macaroni (1/2 lbs raw - it doubles in weight once cooked)
4 tbsp Founders & Farmers unsalted butter
1/2 cup flour
1/2 onion diced
1 clove of garlic, minced
1 1/2 cup milk
1/2 cup grated Founders & Farmers Cheddar
White pepper, salt and nutmeg to taste
How to make it
Marinating
Cut the breasts (leaving wings intact) and legs off the chicken, Remove the wing tips and reserve the back and bones for stock. Cut the breasts in half going through the rib bones. Separate the thigh and the drumstick. Marinate the chicken pieces in the buttermilk with the paprika, onion powder, garlic powder, salt and black pepper and place in the fridge overnight.
Seasoned Flour
Make the seasoned flour by combining the flour with all the spices and mixing. Set aside.
Cooking The Chicken
Set a countertop deep fryer to 315F
Prepare a dredging station on your counter with the chicken in marinade, the seasoned flour and the additional cup of buttermilk in a separate bowl.
Bread the fried chicken by taking from the marinade, dredging all over in the seasoned flour, dunking in the plain buttermilk, and then back into the seasoned flour before submerging into the deep fryer. 2-3 pieces will fit into the fryer per batch and each batch needs to cook for 12-13 minutes, so it will take about an hour total.
Place cooked chicken onto a wire rack lined sheet pan in a 150F oven to stay warm while you are cooking the rest.
Mac & Cheese
Sauté onion by slowly cooking it in butter, stirring occasionally for 3-4 minutes.
Add garlic into butter and sauté further until softened and pungency has been cooked out.
Add flour to the pot and mix thoroughly, then toast the flour mixture for a minute or two while stirring occasionally.
Drizzle in milk bit by bit mixing vigorously between additions. Stir in the grated cheddar and turn off the heat so it doesn’t catch on the bottom of the pot.
Season with a pinch of salt and optionally white pepper and ground nutmeg. Taste and adjust seasoning as needed.
Boil the pasta as per package instructions, strain and add to the sauce and mix thoroughly.
The mac and cheese can be placed into the 150F oven to hold warm, while the batches of chicken are cooking.
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Ingredients
1 fryer chicken (2.5 lbs approximately)
1 cup buttermilk
1/2 tbsp Cal & Gary's paprika
1/2 tbsp Cal & Gary's onion powder
1 tsp Cal & Gary's garlic powder
1/2 tablespoon salt
1 tsp black pepper
Seasoned Flour
2 cups flour
1 tbsp + 1 tsp Cal & Gary's paprika
1 tbsp + 1 tsp Cal & Gary's onion powder
1/2 tbsp Cal & Gary's garlic powder
1/2 tbsp salt
1/2 tsp black pepper
Mac & Cheese
1 cup buttermilk
1 lbs cooked macaroni (1/2 lbs raw - it doubles in weight once cooked)
