For the Nashville Hot Chicken

Marinate the Chicken

• In a large bowl, combine buttermilk and hot sauce.
• Add the chicken and toss to coat.
• Cover and refrigerate for at least 1 hour, or up to overnight, for maximum flavor.

Prepare the Coating

• In a separate bowl, mix the flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.

Coat the Chicken

• Remove the chicken from the buttermilk, allowing excess to drip off.
• Dredge each piece in the seasoned flour, pressing firmly to coat well.
• Let the coated chicken rest for 10 minutes to help the crust adhere.

Fry the Chicken

• Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
• Fry the chicken in batches for 12-15 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C).
• Remove and drain on paper towels.

Make the Hot Glaze

• In a small bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and 1/4 cup of the hot frying oil.
• Brush or drizzle the glaze over the fried chicken.

For the Mac n Cheese

Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the macaroni and cook according to package instructions.
• Drain and set aside.

Make the Cheese Sauce

• In a medium saucepan, melt the butter over medium heat.
• Stir in the flour and cook for 1-2 minutes to form a roux.
• Gradually whisk in the milk and cook until thickened, about 3-4 minutes.
• Stir in the cheddar cheese, Parmesan cheese, and Dijon mustard (if using).
• Season with salt and black pepper.

Combine

• Add the cooked macaroni to the cheese sauce and stir until well coated.
• Keep warm until ready to serve.

Assemble the Dish

• Plate the Nashville Hot Chicken alongside a generous scoop of Mac n Cheese.
• Garnish with pickles or coleslaw for an extra Southern touch.
• Serve hot and enjoy!