Fried Chicken Mac Recipe
Our buttermilk fried chicken, chopped and tossed with housemade béchamel sauce & lots of Cabot cheddar cheese caramelized with Mancini pasta. Garnished with fried chicken crumbles.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Marinate for at least 1 hour or overnight in the refrigerator.
- 2
Fry the Chicken
Heat oil in a deep skillet over medium-high heat. Remove chicken from the buttermilk marinade and dredge in flour. Fry the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove and let drain on paper towels.
- 3
Cook the Pasta
In a pot, boil salted water and cook the Mancini pasta according to package instructions until al dente. Drain and set aside.
- 4
- 5
Combine and Serve
In a large bowl, combine the cooked pasta, béchamel sauce, and chopped fried chicken. Mix well and adjust seasoning if necessary. Serve hot, garnished with additional fried chicken crumbles.