Serves 1
Directions
- 1Cube your chicken thighs and submerge them in buttermilk, hot sauce, and season with plenty of love.
- 2Marinate the chicken until you lose patience.
- 3In a pan, melt down some butter.
- 4Add smoked paprika, chipotle chili powder, a little chicken bouillon, and garlic powder.
- 5Once the spices start talking to your nose, add lots of heavy cream.
- 6Bring this up to an ever-so-slight bubble.
- 7Kill the heat and slowly start adding your pre-shredded cheese.
- 8The pre-shredded cheese is intentional to help emulsify the sauce.
- 9Once you have a creamy, dreamy cheese sauce, add your elbow macaroni.
- 10Make sure every piece is coated.
- 11Make one more layer of cheese.
- 12Now this goes into the oven set at 400.
- 13While that bakes, mix a little flour with corn starch.
- 14Give it the same spices you put in the mac and cheese.
- 15Grab a few pieces of chicken, dripping off all the excess moisture.
- 16Throw them into your dry batter.
- 17With a dry hand, give them a quick toss.
- 18Drop them into oil set at 375.
- 195 minutes later, you should have golden brown perfection.
- 20For the sauce, start melting down some butter.
- 21Toss in a good amount of chipotle hot sauce.
- 22Kill the heat and go in with lots of honey.
- 23It's time to get the chicken lost in the sauce.
- 24Carefully drop it onto your beautiful mac and cheese.
Ingredients
- 2 lbs chicken thighs, cubed
- 2 cups buttermilk
- 0.25 cup hot sauce
- 2 tsp garlic
- 2 tsp onion powder
- 1 tsp chicken bouillon
- 1 tsp cayenne
- 2 cups flour
- 1 cup corn starch
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp chipotle chili powder
- 4 tbsp butter
- 2 cups heavy cream
- 1.5 cup shredded cheddar cheese
- 1.5 cup shredded colby jack cheese
- 1 lb cooked pasta (elbow macaroni)
- 2 tbsp butter
- 1 cup chipotle hot sauce
- 0.75 cup honey
Equipment
panbowlcolanderspatulatongsdeep fryertraywire rack
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