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Best Fried Chicken with Mac & Cheese and Yellow Rice Recipe

When it comes to comfort food, few combinations are as satisfying as fried chicken, creamy mac and cheese, and flavorful yellow rice. This Best Fried Chicken with Mac & Cheese and Yellow Rice recipe brings together crispy, golden chicken, rich and cheesy mac and cheese, and aromatic, perfectly seasoned yellow rice. It’s the ultimate hearty meal that’s guaranteed to please everyone at the table.

Equipment

  • Large frying pan or deep fryer (for the fried chicken)
  • Large pot (for boiling pasta)
  • Baking dish (for mac and cheese)
  • Saucepan (for cooking rice)
  • Whisk
  • Tongs
  • Meat thermometer (optional)

Ingredients

  • For the Fried Chicken:
  • 4-6 bone-in skin-on chicken thighs or breasts
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon cayenne pepper optional, for heat
  • Vegetable oil for frying
  • For the Mac and Cheese:
  • 1 lb elbow macaroni
  • 3 cups shredded sharp cheddar cheese
  • 1 cup grated parmesan cheese
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • ½ teaspoon mustard powder optional, for extra tang
  • For the Yellow Rice:
  • 1 ½ cups long-grain white rice
  • 3 cups chicken broth or water
  • 1 tablespoon olive oil
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • Salt to taste

Instructions

  • Prepare the Fried Chicken:
  • In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces and let them marinate for at least 1 hour (overnight is best for extra flavor).
  • In another bowl, mix together the flour, cornstarch, cayenne pepper, and a pinch of salt.
  • Heat about 2 inches of vegetable oil in a large pan over medium-high heat.
  • Coat the marinated chicken pieces in the flour mixture, pressing gently to ensure an even coating.
  • Fry the chicken for 8-10 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden and crispy.
  • Remove from the pan and place on a paper towel-lined plate to drain excess oil.
  • Make the Mac and Cheese:
  • Cook the elbow macaroni according to package directions, then drain and set aside.
  • In a large pot, melt butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for about 1-2 minutes, until the mixture is bubbly but not browned.
  • Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Stir in garlic powder, salt, pepper, and mustard powder.
  • Bring the mixture to a simmer and cook for about 5-7 minutes until it thickens.
  • Add the shredded cheddar cheese and grated parmesan cheese, stirring until smooth and creamy.
  • Add the cooked macaroni to the cheese sauce, stirring to combine.
  • Prepare the Yellow Rice:
  • In a saucepan, heat olive oil over medium heat. Add the rice and stir to coat it in the oil for about 1-2 minutes.
  • Add the chicken broth (or water), turmeric, cumin, and salt. Bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
  • Fluff the rice with a fork before serving.
  • Serve:
  • Plate the fried chicken with a generous serving of mac and cheese and yellow rice. Garnish the rice with a little fresh parsley or cilantro if desired.