Have you ever craved the ultimate comfort food mashup that hits every single craving at once? Fried Chicken Mac and Cheese is the answer to those moments when you can't decide between crispy, golden fried chicken and a bowl of silky, cheesy macaroni. This American classic brings together two beloved dishes into one incredibly satisfying meal that feels like a warm hug on a plate. Making this at home means you control the quality of ingredients, the level of cheesiness, and you can customize every element to match your preferences perfectly.
I remember the first time I had this combination at a small diner in Nashville. The contrast between the crunchy chicken coating and the smooth, velvety cheese sauce was pure magic. Since then, I've been perfecting my own version at home, and I'm thrilled to share it with you.
Ingredients List
For the Mac and Cheese:
- 1 pound elbow macaroni
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 cups whole milk
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Pinch of cayenne pepper (optional, for heat)
For the Fried Chicken:
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup regular breadcrumbs
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Vegetable oil for frying (about 4 cups)
Timing / Cooking Schedule
Prep time: 25 minutes
Cooking time: 35 minutes
Total time: 60 minutes
This recipe works best when you start the mac and cheese first, then begin frying the chicken while the pasta finishes cooking. Everything comes together hot and fresh for the perfect serving temperature.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Pound the chicken breasts to an even thickness, about 3/4 inch thick. This ensures they cook evenly and stay juicy. Season both sides generously with salt and pepper. Let them sit at room temperature for 15 minutes while you set up your breading station.
Step 2: Set Up the Breading Station
You'll need three shallow bowls. In the first, combine 1 cup flour with a teaspoon each of salt and pepper. In the second bowl, whisk together buttermilk and eggs until smooth. In the third bowl, mix the remaining flour, both types of breadcrumbs, paprika, garlic powder, onion powder, thyme, cayenne, and a generous pinch of salt. The panko adds extra crunch that makes all the difference.
Step 3: Bread the Chicken
Coat each chicken breast first in the seasoned flour, shaking off excess. Dip into the buttermilk mixture, letting the excess drip off. Finally, press firmly into the breadcrumb mixture, making sure every surface is coated. Set on a wire rack and let rest for 10 minutes. This helps the coating stick better during frying.
Step 4: Start the Mac and Cheese
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until just al dente, usually about 7 minutes. You want a slight bite because it will continue cooking in the cheese sauce. Drain and set aside.
Step 5: Make the Cheese Sauce
In the same pot, melt butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly. This removes the raw flour taste. Slowly pour in the milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens, about 5 minutes. When you mention Fried Chicken Mac and Cheese to friends, they'll remember this creamy sauce.
Step 6: Add the Cheese
Remove from heat and stir in the cheddar and mozzarella, one handful at a time. Add garlic powder, paprika, salt, and pepper. The sauce should be smooth and glossy. Fold in the cooked macaroni and keep warm on the lowest heat setting, stirring occasionally.
Step 7: Fry the Chicken
Heat oil in a large, deep skillet or Dutch oven to 350°F. Use a thermometer for accuracy. Carefully place two chicken breasts in the hot oil without crowding. Fry for 6 to 7 minutes per side until deep golden brown and the internal temperature reaches 165°F. The sound of that sizzle is music to my ears every single time.
Step 8: Drain and Rest
Transfer fried chicken to a wire rack set over paper towels. Let it rest for 5 minutes. This keeps the coating crispy instead of soggy. Repeat with remaining chicken breasts, making sure the oil returns to 350°F between batches.
Step 9: Serve
Spoon generous portions of creamy mac and cheese into bowls. Slice or leave the chicken whole and place on top. The contrast between temperatures, textures, and flavors is what makes this dish absolutely irresistible.
Nutritional Information
Per serving (serves 4):
- Calories: 985
- Protein: 58g
- Carbohydrates: 78g
- Fat: 48g
- Fiber: 3g
- Calcium: 45% DV
- Iron: 18% DV
Tips, Variations, and Cooking Advice
Cheese Variations: Try mixing in gruyere, fontina, or smoked gouda for deeper flavor. I love adding a sharp white cheddar with the regular cheddar for extra tang.
Spice It Up: Add hot sauce to the buttermilk mixture or sprinkle cayenne pepper generously in the breading for Nashville-style heat.
Gluten-Free Option: Use gluten-free flour and gluten-free breadcrumbs or crushed cornflakes. The texture stays wonderfully crispy.
Baked Alternative: For a lighter version, bake the breaded chicken at 425°F for 25 minutes, flipping halfway through. Spray with cooking oil before baking for better browning.
Make It Ahead: Prepare the mac and cheese up to 2 days in advance. Reheat gently with a splash of milk. Bread the chicken up to 4 hours ahead and refrigerate until ready to fry.
Kid-Friendly Version: Cut the chicken into tenders before breading for easier eating. Kids love the bite-sized pieces.
Pasta Swaps: Cavatappi, shells, or penne work beautifully if you want a different shape. The curves and ridges hold onto that cheese sauce perfectly.
Common Mistakes to Avoid
Oil Temperature Too Low: If your oil isn't hot enough, the chicken absorbs grease and becomes soggy instead of crispy. Always use a thermometer and maintain 350°F throughout cooking.
Overcooking the Pasta: Mushy macaroni ruins the dish. Cook it one minute less than the package suggests since it continues to soften in the hot cheese sauce.
Adding Cheese to Boiling Sauce: This causes the cheese to separate and become grainy. Always remove the sauce from heat before stirring in cheese.
Crowding the Pan: Frying too many chicken pieces at once drops the oil temperature drastically. Work in batches of two for best results.
Skipping the Resting Time: Cutting into chicken immediately releases all the juices. Let it rest for 5 minutes to keep it moist and tender.
Not Seasoning Enough: Both the chicken and the mac and cheese need generous seasoning. Taste and adjust salt at every stage.
Storage and Leftovers Tips
Store the mac and cheese and fried chicken separately for best results. The mac and cheese keeps in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk, stirring frequently until warmed through. You can also microwave in 30-second intervals, stirring between each.
The fried chicken stays crispy for about 2 days when stored in the fridge in a container lined with paper towels. Never store it in a sealed container while still warm, as trapped steam makes the coating soggy. For reheating, skip the microwave entirely. Instead, place chicken on a wire rack over a baking sheet and reheat in a 375°F oven for 10 to 12 minutes. This brings back that satisfying crunch.
You can freeze the mac and cheese for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. I don't recommend freezing the fried chicken, as the coating loses its signature texture. When you're planning your weekly meals, Fried Chicken Mac and Cheese makes an excellent Sunday dinner that provides delicious lunches through Tuesday.
For meal prep, keep components separate until serving. The cheese sauce can be made ahead and gently reheated, and you can bread the chicken in advance. This way, everything tastes freshly made when you're ready to eat.
