Mac n cheese with Crispy Fried Chicken Recipe

For the Mac and Cheese:

Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth and bubbly, about 1 minute.
Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens and coats the back of a spoon, about 5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Add the cooked pasta to the cheese sauce and stir until evenly coated. Remove from heat and set aside.

For the Crispy Fried Chicken:

Preheat your oven to 200°F (95°C) and place a wire rack on a baking sheet.
Season the chicken breasts with salt and pepper on both sides.
Dredge each chicken breast in flour, shaking off any excess.
Dip the floured chicken breasts into the beaten eggs, then coat them evenly with breadcrumbs.
In a large frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the breaded chicken breasts and fry until golden brown and cooked through, about 5-6 minutes per side.
Use a slotted spoon or tongs to transfer the fried chicken to the wire rack on the baking sheet. Place in the preheated oven to keep warm while you finish frying the remaining chicken breasts.

Serve the crispy fried chicken alongside the creamy mac and cheese.
Enjoy each delicious bite, savoring the perfect balance of crispy, crunchy chicken and creamy, cheesy pasta.

Recipe Notes and Variations

Feel free to customize the mac and cheese with your favorite cheese blend or add-ins, such as bacon, jalapeños, or diced tomatoes.
For extra flavor, season the flour with your favorite herbs and spices before dredging the chicken breasts.
If you prefer a healthier alternative to frying, you can bake the chicken breasts in the oven at 375°F (190°C) for 25-30 minutes, or until cooked through and golden brown.