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Fried Chicken Mac & Cheese

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This Fried Chicken Mac and Cheese recipe are what happens when you decide to combine Soul Food classics and just go for it. The result was creamy, cheesy macaroni with seasoned chunks of fried chicken.

Fried Chicken Mac n Cheese

Fried Chicken Mac n Cheese
Cooking Tips:

Making a roux ensures that you have a creamy cheese sauce. Make sure you add your milk in 1/3 to make sure you cook out the flour taste.

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Can you make ahead?

Fridge: After mac n cheee cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Pop in a 350-degree oven for 10-15 minutes or bring a small amount of milk to a boil and stir in mac n cheese, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup.

Fried Chicken Mac n Cheese

Recipe Video:

Substitution Options:

Tenderloins or chicken thighs are a great substitute instead of breast.

Have fun and use different combinations of your favorites cheeses. White cheese’s melt better than yellow.

what to serve with Fried Chicken Mac N Cheese?

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Fried Chicken Mac n Cheese

Fried Chicken Mac & Cheese

Kenneth Temple
This recipe is what happens when you decide to combine to classic favorites and just go for it. Impressively this will be on your dinner table just because it’s so good!
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer, Main Course, Side Dish
Cuisine American, Creole, Southern
Servings 8 persons
Calories 1039 kcal


Fried Chicken

  • 3 chicken breast 1 inch dice
  • 2 cups buttermilk
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons cayenne
  • 2 tablespoons garlic powder
  • 1 tablespoons onion powder
  • 1 tablespoon dry thyme
  • 1 tablespoon dry oregano
  • 1 ½ cups flour
  • Canola oil for frying

Mac N Cheese

  • 1 lbs. elbow macaroni cooked
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon granulated garlic
  • 2 teaspoons dry mustard
  • 1 quart half and half
  • ½ cup heavy cream
  • 4 cups sharp cheddar
  • 2 cups mozzarella


  • In a bowl add chicken, buttermilk and spices, stir together let sit for 30 minutes-1 hour in refrigerator. Heat oil to 375 degrees; over medium heat in a large skillet. Dredge chicken in flour and fry for 5 minutes; if frying in batches hold finished chicken in 200-degree oven.
  • Cook pasta in boiling water for 6 minutes.
  • In a pot over medium heat melt butter, then add flour and whisk together for 30 seconds. Add salt, pepper, garlic and dry mustard.
  • Whisk in half and half in thirds, then add cream. Bring to a boil once boiling add 2 cups cheddar and 1 cup mozzarella. Reduce heat to medium low and stir until cheese has melted. Add macaroni, 1/3 fried chicken and mix thoroughly.
  • Pour in mac and cheese into a greased 9 x 13 casserole dish sprinkle 1/3 fried chicken and the remaining cheese over top. Pop in oven and bake for 15-20 minutes or until cheese has browned evenly. Remove from oven and top with remaining chicken.


Preheat oven to 400 degrees.


Serving: 0gCalories: 1039kcalCarbohydrates: 79gProtein: 55gFat: 56gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 213mgSodium: 3116mgPotassium: 892mgFiber: 4gSugar: 11gVitamin A: 2253IUVitamin C: 4mgCalcium: 806mgIron: 4mg
Keyword mac and cheese
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2 thoughts on “Fried Chicken Mac & Cheese”

  1. 5 stars
    My first time trying this dish was at Essence Fest during Chef Kenneth’s live demonstration. He made enough to pass around and it was delicious!! So good, that I made it the next night for dinner! Definitely our family’s fav!

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