Chicken Mac Recipe

Prepare chicken

If using whole chicken breast, cut into two large tenders about 4–5 oz each. Lightly pound to even thickness (about 1/2 inch). Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Marinate

Place chicken in a bowl with buttermilk and 1 tsp hot sauce (if using). Cover and refrigerate for at least 30 minutes, up to 2 hours. This tenderizes and flavors the chicken.

Set up dredging station

In a shallow bowl whisk the eggs. In a separate wide bowl combine 1 cup flour, cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Shake off excess buttermilk from each piece, dip into eggs, then press into the flour mixture to fully coat. For extra crispiness, repeat the egg and flour step once more.

Fry

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry tenders in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack or paper towels and rest 3–5 minutes. Keep warm in a 200°F (95°C) oven if needed.

Cook pasta

Bring salted water to a boil and cook elbow macaroni for 1 minute less than package directions so it remains slightly firm. Drain and set aside.

Make roux and cheese sauce

In a saucepan over medium heat melt 1 tbs butter. Whisk in 1 tbs flour and cook 1 minute to remove raw flour taste. Gradually whisk in 1 cup milk and bring to a gentle simmer until sauce thickens, about 3–4 minutes. Reduce heat to low and stir in 3/4 cup sharp cheddar and 1/4 cup mild cheddar until melted. Add 1 tbs cream cheese (if using), 1/4 tsp Dijon, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp smoked paprika. Taste and adjust seasoning.

Combine

Fold the drained pasta into the cheese sauce until evenly coated. Keep warm until assembly. If sauce is too thick, loosen with 1–2 tbs milk.

In a mixing bowl combine sliced kale, cabbage, carrot, and red onion. In a small bowl whisk together 2 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Toss dressing with the vegetables and let sit 5–10 minutes to soften the kale and meld flavors.

In a small bowl mix 1/4 cup mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tbs lime juice, 1/2 tsp minced garlic and 1/8 tsp salt. Taste and add more chipotle for heat or more lime for brightness. Slice or arrange 3 pickle slices per tender for assembly.

Toast the buns: spread 1 tsp butter on cut sides of 2 buns and toast in a skillet until golden.

Layer: On the bottom bun spread about 1 tbs chipotle aioli. Place one warm crispy chicken tender, top with about 1/2 cup macaroni and cheese, then a generous spoonful (about 2–3 tbs) of kale slaw and 3 pickle slices. Add a drizzle (about 1/2 tbs) more aioli on top if desired. Repeat for the second sandwich.

Garnish and serve: Sprinkle chopped parsley or chives over the mac and slaw if using. Serve immediately while chicken is crisp and mac is hot.