Crispy Fried Chicken with Creamy Mac and Cheese and Green Bean Casserole

Step 1: Marinate the Chicken

In a large bowl, combine buttermilk, 1 tablespoon salt, and 1 tablespoon black pepper. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.

• 3 pounds chicken pieces (bone-in, skin-on)
• 1 cup buttermilk
• 1 tablespoon salt
• 1 tablespoon black pepper

Step 2: Prepare the Green Bean Casserole

Preheat oven to 350°F (175°C). In a bowl, mix green beans, cream of mushroom soup, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour into a baking dish and bake for 20 minutes. Top with fried onions and bake for another 5-10 minutes, or until golden brown.

• 1 pound green beans (trimmed)
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (6 ounces) fried onions

Step 3: Cook the Macaroni

Cook elbow macaroni according to package directions until al dente. Drain well.

• 1 pound elbow macaroni

Step 4: Make the Cheese Sauce

While macaroni is cooking, melt 4 tablespoons of butter in a saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more. Whisk in flour until smooth. Gradually whisk in heavy cream and milk until the sauce is smooth and starts to thicken. Reduce heat to low, add remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, and stir in cheddar and Monterey Jack cheeses until melted and smooth.

• 4 tablespoons butter
• 1 yellow onion (chopped)
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1/2 cup milk
• 8 ounces cheddar cheese (shredded)
• 4 ounces Monterey Jack cheese (shredded)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step 5: Combine Macaroni and Cheese Sauce

Add the drained macaroni to the cheese sauce and stir until well combined. Set aside to keep warm.

• Cooked elbow macaroni from step 3
• Cheese sauce from step 4

Step 6: Prepare the Chicken Coating

In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper. In another shallow dish, place panko breadcrumbs.

• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 cup panko breadcrumbs

Step 7: Coat the Chicken

Remove chicken from buttermilk marinade, letting excess drip off. Dredge each piece in the flour mixture, then press into the panko breadcrumbs to ensure it is well coated.

• Marinated chicken from step 1
• Flour mixture from step 6
• Panko breadcrumbs from step 6

Step 8: Fry the Chicken

Heat remaining 4 tablespoons of butter in a large skillet over medium-high heat. Carefully place the chicken pieces in the hot skillet, being careful not to overcrowd. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).

• 4 tablespoons butter
• Coated chicken from step 7

Step 9: Serve

Serve the crispy fried chicken with creamy mac and cheese and green bean casserole.