Ingredients:

  • 4 boneless, skinless chicken breasts (about 6–8 oz each, pounded to even thickness)
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust for heat)
  • Vegetable oil (for deep frying, about 2 cups or as needed)
  • ¼ cup unsalted butter
  • 2 tablespoons cayenne pepper (adjust according to heat preference)
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Juice of ½ lemon
  • Salt to taste
  • 8 oz elbow macaroni (uncooked)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • ½ teaspoon smoked paprika (optional)
  • ¼ teaspoon nutmeg (optional)

Instructions:

  1. Prep the Chicken: In a shallow bowl, whisk together the buttermilk, egg, salt, and black pepper. Pound the chicken breasts between plastic wraps to an even thickness and marinate for at least 30 minutes (up to 2 hours).
  2. Prepare the Dredge: In a large shallow dish, combine flour, paprika, garlic powder, onion powder, and cayenne pepper. Remove chicken from the marinade, allow excess to drip off, coat thoroughly in the seasoned flour, and let rest on a rack for 10 minutes.
  3. Fry the Chicken: Heat about 2 cups of vegetable oil in a deep skillet to 350°F. Fry the chicken breasts in batches for 4–5 minutes per side until golden brown and crispy, ensuring the internal temperature reaches 165°F. Drain on a cooling rack.
  4. Prepare the Nashville Hot Spicy Drizzle: In a small saucepan, melt ¼ cup butter over medium-low heat. Stir in 2 tablespoons cayenne pepper, 1 tablespoon brown sugar, smoked paprika, garlic powder, and lemon juice. Stir for 1–2 minutes until aromatic, then drizzle over the fried chicken.
  5. Make the Creamy Macaroni & Cheese: Boil salted water and cook the elbow macaroni until al dente. In a saucepan, melt 3 tablespoons butter and whisk in 3 tablespoons flour to make a roux. Gradually add 2 cups whole milk and 1 cup heavy cream while whisking. Simmer for 3–4 minutes, then stir in shredded cheddar, Monterey Jack, and grated Parmesan cheeses until smooth. Season with salt, black pepper, smoked paprika, and nutmeg, and combine with the macaroni. Optionally, bake for 15 minutes for a browned top.
  6. Plating the Dish: Serve a generous portion of creamy macaroni & cheese and top or side with the Nashville spicy chicken. Drizzle with the hot spicy butter or serve it on the side for dipping.