Nashville Hot Chicken Mac And Cheese Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 cup buttermilk
  • ¼ cup pickle juice
  • ¼ cup hot sauce
  • 1 pound chicken thighs
  • 4 cups vegetable oil, for frying
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon honey
  • ¼ cup vegetable oil
  • 4 tablespoons butter
  • 1 pound pasta, cooked to al dente
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • ½ cup shredded Gouda cheese
  • ½ cup shredded white cheddar cheese
  • ½ cup shredded medium cheddar cheese
  • ½ teaspoon salt
  • ½ cup crushed pickle-flavored potato chips, for topping
Directions
  1. Combine the buttermilk, pickle juice, and hot sauce in a bowl or large bag.
  2. Add the chicken and submerge, then seal or cover and marinate in the refrigerator for 2 hours or up to 12 hours.
  3. Heat oil in a cast iron skillet over medium heat until the temperature reaches 350 F.
  4. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
  5. Remove the chicken from the buttermilk mixture and, if needed, transfer the buttermilk to a bowl.
  6. Dredge each piece of chicken in the flour, then dip in the buttermilk and coat again in flour.
  7. Add the dredged chicken to the oil and fry until golden, turning as necessary, about 8 to 10 minutes.
  8. Once fried, set the chicken aside to drain on a wire rack.
  9. To make the Nashville hot sauce, first melt the butter in a skillet over medium heat.
  10. Add the brown sugar, cayenne, paprika, garlic powder, salt, pepper, and honey and stir to combine.
  11. Add the oil to the sauce to thin it a bit, stirring until pourable.
  12. Coat the chicken in the Nashville hot sauce and set aside.
  13. To make the mac and cheese, first melt the butter in a deep skillet over medium heat.
  14. Add the flour and stir to create a roux. Do not allow to burn.
  15. Add the milk and stir constantly until thick, about 3 minutes.
  16. Remove from the heat and stir in the cheeses and salt until smooth.
  17. Add the cooked pasta and stir to combine.
  18. To serve, sprinkle the mac and cheese with crushed pickle chips. Slice the chicken and serve it on top of the mac and cheese bowl.