Fried Chicken & Orzo Mac Recipe

Marinate

Pat chicken dry and, if pieces are thick, pound or butterfly to about 3⁄4-inch thickness for even cooking. In a bowl or zip-top bag combine buttermilk and hot sauce. Add chicken, submerge, cover, and refrigerate for at least 1 hour and up to 8 hours.

Prep dredge

In a shallow dish combine 1 1/2 cups flour, cornstarch, breadcrumbs (if using), 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne. Mix thoroughly so seasonings are even.

Heat oil

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1 1/4 inches (roughly 2–3 cups depending on pan). Attach a thermometer if available and heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 45–60 seconds.

Dredge and fry

Remove each piece of chicken from buttermilk, let excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess and set on a wire rack. Fry chicken in batches without overcrowding, maintaining oil temperature around 325–350°F. Cook thighs about 6–8 minutes per side (breasts may take 5–7 minutes per side), until golden brown and internal temperature reaches 165°F (74°C). Adjust time for piece thickness. Flip gently halfway through.

Drain and rest

Transfer cooked chicken to a wire rack set over a baking sheet and let rest 5 minutes to keep crust crispy. Finish remaining pieces. For extra dry crust, keep finished chicken in a 200°F (95°C) oven on the rack while remaining batches cook.

Cook orzo

Bring 3 cups chicken broth to a simmer in a medium saucepan. Add 1.5 cups orzo and a pinch of salt. Cook, stirring occasionally, until orzo is just tender (about 8–10 minutes). If liquid is absorbed before orzo is tender, add up to 1/2 cup extra hot broth or water. Drain any excess if necessary, but reserve about 1/4 cup cooking liquid. Set orzo aside.

Make roux and milk base

In a separate medium saucepan melt 2 tablespoons butter over medium heat. Add 1 tablespoon flour and whisk constantly for 1 minute to cook the raw flour taste without browning. Gradually whisk in 1 1/4 cups milk and the reserved 1/4 cup orzo cooking liquid (if available). Bring to a gentle simmer, whisking so mixture thickens slightly (2–3 minutes).

Finish cheese sauce

Reduce heat to low and stir in 2 tablespoons cream cheese until melted and smooth. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat and fold in 1 cup shredded sharp cheddar and 1/2 cup shredded gruyère or mozzarella until fully melted and sauce is smooth. Taste and adjust seasoning.

Combine with orzo

Add cooked orzo to the cheese sauce and stir until evenly coated and creamy. If sauce is too thick, loosen with up to 2 tablespoons more milk or reserved cooking liquid. Keep warm over very low heat, stirring occasionally so it doesn't stick.

Plate

Spoon a generous serving of orzo mac onto plates or a serving platter. Top each portion with a piece of fried chicken. Sprinkle chopped parsley over the orzo mac for color and freshness. Serve with lemon wedges and, if desired, a drizzle of hot honey for a sweet-heat contrast.

Squeeze a lemon wedge over the fried chicken just before eating to brighten flavors. Drizzle 1/2 teaspoon to 1 teaspoon hot honey over the chicken for contrast if you like sweet and spicy. Serve immediately so the chicken remains crisp and the orzo stays creamy.