Fried Chicken & Orzo Mac & Cheese Recipe

Marinate

Cut chicken into 1-inch pieces if not already. In a bowl combine buttermilk and hot sauce. Submerge chicken pieces, cover, and refrigerate for at least 30 minutes, up to 4 hours.

Prep dredge

In a shallow bowl or pie plate whisk together 1 cup flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper.

Dredge & rest

Remove chicken from buttermilk letting excess drip off. Toss pieces in the flour mixture pressing to adhere. Place on a rack for 10 minutes while oil heats to help the coating set.

Fry

Heat 1 cup neutral oil in a heavy skillet over medium-high to reach 325–350°F (if you have a thermometer). Fry chicken in batches, careful not to crowd, 3–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

Cook orzo

Bring 4 cups water to a boil with a pinch of salt in a medium saucepan. Add 1.5 cups orzo and cook uncovered until just al dente, about 7–9 minutes (check package). Drain and set aside, reserving 1/4 cup cooking water.

Make roux

Wipe the pan dry and return to medium heat. Melt 2 tbsp butter, add 1 tbsp flour and whisk for 1 minute to make a blond roux.

Add dairy

Slowly whisk in 1.25 cups milk and 1/4 cup cream, bring to a gentle simmer, cook until slightly thickened, about 2–3 minutes. Whisk in Dijon, 1/2 tsp salt and 1/4 tsp pepper.

Finish cheese sauce

Reduce heat to low, stir in grated cheddar, fontina (or Gruyère), and 1/4 cup Parmesan a handful at a time until smooth. If sauce is too thick, add up to reserved pasta water 1 tbsp at a time to loosen.

Combine

Fold cooked orzo into the cheese sauce until evenly coated. Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm until serving.

Prep sprouts

Trim stem ends and halve Brussels sprouts. Pat dry thoroughly. Toss with 2 tbsp flour, 1/2 tsp salt and 1/4 tsp pepper to lightly coat.

Fry

Heat 1/2 cup neutral oil in a skillet over medium-high heat until shimmering. Add sprouts cut-side down in a single layer (work in batches). Fry until deeply golden and crisp on cut side, about 4–6 minutes, then stir and cook another 2–3 minutes until tender. Remove with a slotted spoon to a paper-towel lined plate or a wire rack.

Honey finish

While still hot, drizzle 2 tbsp honey over the fried Brussels sprouts and toss to coat. If desired, whisk honey with 1/2 tsp lemon juice before drizzling to balance sweetness. Optionally serve with a little extra hot honey for heat.

Divide the orzo mac & cheese among 4 plates or two large plates. Top each portion with a generous handful of fried chicken pieces. Arrange honey-coated Brussels sprouts alongside or on top.

Garnish with lemon wedges and an extra drizzle of hot honey if desired. Serve immediately while everything is hot and crisp.