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    You are here: Home / Recipes / Sriracha Fried Chicken Mac and Cheese

    Sriracha Fried Chicken Mac and Cheese

    Published Jul 4, 2020 by Lauren · This post may contain affiliate links.

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    I'm quick to tell anyone that Mac and Cheese is my favorite meal ever. The only people that ever say they don't like Mac and Cheese just think it's too bland. This layered recipe of sweet, creamy and spicy is perfect for Mac and Cheese lovers and skeptics alike.

    Boasting my proud Canadian heritage with creamy maple butter to balance out creamy and salty, this is the perfect show stopper recipe to impress friends and family.

    2 mini cast iron pans are filled with Mac and cheese and topped with fried chicken and maple butter. A bottle of maple butter and 2 forks are in the background.
    Jump to:
    • Substitutions and Diet Modifications
    • Instructions, FAQs and Other Tips
    • Zero Waste Tips
    • RELATED RECIPES YOU'LL LOVE!
    • 📖 Recipe

    Substitutions and Diet Modifications

    Diet Modifications

    I'm on a diet, how can I eat this recipe? This probably isn't the recipe for you. A meal like this isn't fit for every day consumption. It's rich, it's filling and it's high calorie. If you have a hankering for comfort food, you can try my 5 Minute Microwave Mac and Cheese that only clocks in at 300 calories a serving. You can also "fry" the chicken with an Air Fryer or in a convection oven.

    Can this recipe be made vegetarian? Yes! Leave out the chicken and just make the Mac and Cheese. That will change the recipe significantly and I'd recommend not putting maple butter on without the chicken. Alternatively, you can serve it with meatless chicken tenders like these ones from Gardein.

    What about vegan? Honestly, there are some amazing vegan Mac and Cheese recipes that I'd recommend instead of trying to veganize this one. Although very different, you can use my vegan baked mac and cheese recipe and top with meatless chicken tenders and maple butter,

    Can this recipe be customized for a keto diet? Sort of! For keto, I'd recommend substituting macaroni with steamed cauliflower. Instead of using a mix of milk and cream for the sauce, just use cream and use about half the amount. Feel free to add in cream cheese for extra fat and to thicken. As for the chicken - use this recipe from Savory Tooth instead.

    Substitutions

    ...Chicken Breasts? Chicken thighs can be substituted. You'll need to cook the chicken for slightly less time or they'll dry out. Make sure either the breast or the thigh are boneless and skinless.

    ...Maple Butter? Maple syrup is a great substitution! If you don't have either, it can be left out entirely or replaced with honey in a pinch. Don't use artificial syrups like Aunt Jemima as they're basically corn syrup and just add sweetness with no depth of flavor.

    Another amazing option is Hot Honey! If maple isn't your thing, try this incredible hot honey recipe from Casual Foodist. If you love spice, it pairs perfectly with the sriracha fried chicken.

    ...Sriracha? Add in some cayenne pepper, about 1 teaspoon. If you don't like spice this can be left out all together.

    ...Cream/Milk? If you only have milk/cream or don't have the right percentage of milk - it's just important that you use the same amount of liquid. Use the dairy you have and just know that different fat percentages being subbed out will either make the dish thinner, less rich or thicker.

    ...Buttermilk? Pour 1 tablespoon of white vinegar into a 1 cup measuring cup. Fill the rest of the cup (up to the 1 cup line) with milk. It's not the exact same as buttermilk but works better for a recipe like this than it would in baking.

    ...Cheddar/Smoked Gouda? No worries - use what you have. Just make sure you use the same amount of cheese and avoid non-melting cheeses like Halloumi/Paneer, very mild cheeses like Mild Cheddar/Mozzarella or overly pungent cheeses like Gorgonzola. Also, if you use Parmesan, make sure it makes up no more than ¼ of the cheese and that you reduce the salt.

    ...Macaroni? You can use any noodle at all. I prefer short ones over shapes like spaghetti, fettuccini or linguine.

    Cutting into the crispy crust of the Mac and cheese with a fork to reveal a creamy interior, topped with crispy fried chicken and maple butter

    Instructions, FAQs and Other Tips

    Instructions (Optimized for Speed)

    1. Eight hours before cooking (or the night before) add all the marinade ingredients together and marinade the chicken for 8-12 hours ideally - 4 is sufficient.
    2. Start preparing the dish by cooking your noodle of choice. Drain and set aside.
    3. Grate the cheese(s) and divide into 4 equal parts.
    4. In a medium pan, make a roux by melting butter and cooking off flour. Add in milk/cream and simmer until thickened. Remove from heat and mix in spices and ½ of the cheese. Allow the cheese to melt completely.
    5. Combine the pasta, cheese sauce and ¼ of the grated cheese. Place in an oven safe dish and top with the remaining ¼ portion of cheese.
    6. Bake for 15 minutes uncovered until bubbly and browned. If desired, broil for a few minutes for extra browning.
    7. While the mac and cheese is baking, breading ingredients. Remove chicken from fridge and shake off excess buttermilk. Coat in flour mixture. Repeat process of buttermilk and flour coating 2 times. Set aside.
    8. Heat oil in a dutch oven or deep fryer to 360 degrees. Cook chicken until browned and a meat thermometer reads 165 degrees for food safety. Set aside on a wire rack.

    Assembly

    • If you're using individual cast iron pans (recommended), place a piece of chicken on top of the mac and cheese and top the chicken with 1 teaspoon of maple butter, or to taste. Optionally, garnish the dish with fresh parsley. Serve immediately.
    • If using a large baking dish, divide the mac into cheese into desired portions (about 4) and place chicken on top of the mac and cheese. Place 1 teaspoon of maple butter on the chicken. Optionally, garnish with fresh parsley. Serve immediately.

    FAQ:

    Can I make this ahead? How do I reheat it? Yes! Mac and Cheese is best served immediately but remains safe for about 5 days in the fridge. To reheat, place the pasta in an oven safe baking dish and bake at 300 until warmed through. For best results, heat the chicken on a separate baking dish and flip once after about 7 minutes.

    Can I make this ahead and freeze it? I doubt there will be enough left over to freeze no matter how much you make, but yes. If your plan is to cook this, slightly undercook your pasta for best results. The night before you want to eat it, let it defrost slowly in the fridge. Once defrosted, heat in the oven at 300 until heated through. If you're lazy, you can nuke it in the microwave for about 5 minutes at medium power. I like to add a bit of milk to the top to help it stay moist.

    How to fix dry Mac and Cheese? If your Mac and Cheese comes out dry, you likely cooked down the sauce too much and/or over thickened it. If it's dry when you're reheating it, the best bet is to pour a tablespoon or so of milk or cream over the pasta before reheating and then mix it together after it's heated.

    What equipment do I need for this recipe? I always mention a food processor in any recipes involving cheese. I'm really lazy when it comes to grating cheese so I always use my shred setting on my food processor to grate cheese. A cheese grater is definitely sufficient. If it's an emergency you can use pre-shredded cheese but it won't melt as well and may make your Mac and Cheese grainy.

    A half eaten cast iron filled with creamy Mac and cheese on a placemat with a fork sitting diagonally on the cast iron

    Zero Waste Tips

    How Can I Make This a Meal + Serving Suggestions

    When planning sides for a dish as rich as a Fried Chicken Mac and Cheese, it's important to try and balance out the heaviness. Some of my favourites are:

    • Coleslaw - this recipe from AllRecipes is a classic (unhealthy) coleslaw traditionally served with Southern Mac and Cheese recipes.
    • If you're really lazy and just want something quick, you can heat up frozen vegetables. My favourite is frozen green peas with a bit of butter.
    • Roasted Vegetables, especially green ones, are a great healthy addition to this to make it feel at least sort of like an adult meal. I love these Roasted Brussels Sprouts from Once Upon a Chef.

    Waste Free Kitchen Tips

    • If you already have bone-in skin-on chicken breasts or thighs - use them. Take the skin and make Crispy Chicken Skin from Mike at Pro Home Cooks.
      • The video also shows how to butcher a chicken but I prefer the butchering guide from Melissa Clark at the NYT.
      • BONUS: Keep the reserved chicken fat as a cooking oil that can be used instead of butter or oil in savoury dishes.
      • BONUS x2: Take the bones and freeze them, adding them to your freezer broth reserve bags.
    • As if you need a way to use up leftover cheese... but just in case, you can make my 5 Minute Microwave Mac and Cheese when you run out of leftovers from this recipe.

    What can I do with leftover buttermilk? Luckily buttermilk lasts a pretty long time and it also freezes incredibly well. If you want a full list of tips, check my post on how to use leftover buttermilk.

    Need more comfort food? Try this Beer Battered Haddock.

    RELATED RECIPES YOU'LL LOVE!

    • Authentic Arroz Caldo - The Best Filipino Comfort Food
    • Instant Pot Ontario Pulled Pork
    • Easy 4 Ingredient Pesto Pasta
    • Amazing Honey Shrimp Nachos

    Have you tried this recipe? Leave me a 5 ⭐️ rating in the recipe card! I love to hear from you! You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

    📖 Recipe

    2 mini cast irons filled with Sriracha Fried Chicken Mac and Cheese and Maple Butter with a jar of maple butter and two forks in the frame

    Sriracha Fried Chicken Mac and Cheese with Maple Butter

    Prevent your screen from going dark
    This is a very luxurious dish that is nothing but comfort food. There's a good balance between creamy, sweet and spicy. Easy dish that looks impressive.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    1 hour
    Total Time: 1 hour 45 minutes
    Servings: 4 people
    Calories: 1350kcal
    Author: Lauren

    Equipment

    • Baking Dish (preferrably cast iron - though ceramic or glass is fine)
    • Dutch Oven, Deep Pan or Cast Iron (for deep frying)

    Ingredients

    Sriracha Fried Chicken

    • 1 cup buttermilk
    • 2 tablespoon sriracha
    • 2 chicken breasts
    • 1 cup flour
    • 2 teaspoon thyme
    • 2 teaspoon mustard powder
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon cayenne powder
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • peanut oil for frying

    Two Cheese Mac and Cheese

    • ½ lb elbow macaroni
    • ¼ cup butter unsalted
    • ¼ cup all purpose flour
    • ¾ cup whole milk
    • 1 ¼ cup cream 18%
    • 2 cup cheddar cheese grated
    • 1 cup smoked gouda grated
    • ½ teaspoon mustard powder
    • ⅛ teaspoon paprika
    • 1 teaspoon salt
    • ¼ teaspoon black pepper

    Assembly

    • 4 teaspoon maple butter
    • parsley optional

    Instructions

    • Combine sriracha and buttermilk. Cut chicken breasts in half lengthwise and add to buttermilk marinade. Let sit in the fridge for an hour to marinade. If desired, it can marinade overnight though only 1 hour is needed.
    • Once the chicken is fully marinated, preheat oven to 365 degrees. Lightly grease your baking dish of choice - preferably cast iron but any oven safe baking dishes work fine.
    • Bring a large pot of heavily salted water to a boil. Cook to package instructions for al dente, minus 1 minute. Drain and set aside in a bowl - mix noodles with a bit of cooking oil to prevent from sticking.
    • Grate the cheese if it isn't already and mix cheeses together. Divide into 3 groups, ½ of it for the sauce and two ¼ groups for the casserole and topping respectively.
    • Heat a medium saucepan over medium heat. Melt in butter until slightly bubbled but not brown, add in flour and whisk to combine. Cook for about a minute to cook out the flour. Slowly incorporate the milk & half and half while whisking constantly. Allow to thicken enough that it coats the back of a spoon - thicker than cream but less thick than condensed soup. Make sure to whisk constantly to avoid the sauce burning or sticking to the bottom of the pan.
    • Remove from heat and mix in the remaining spices and the ½ section of cheese. Allow the cheese to melt completely. In a large mixing bowl, combine the cooked pasta, cheese sauce and one of the ¼ portionss of the grated cheese. Place in your oven safe dish and top with the remaining ¼ portion of cheese.
    • Bake for 15 minutes uncovered until bubbly around the edges. If the top isn't browned to your liking, place the oven on broil. Watch closely to avoid burning the cheese. When cooked to desired crispiness, remove from oven and set aside.
    • While the mac and cheese is baking, mix together flour, thyme, mustard powder, onion powder, garlic powder, paprika, cayenne, salt and pepper to create a flour dredge coating.
    • Remove chicken from fridge and shake off excess buttermilk. Coat in flour mixture. Repeat process of buttermilk and flour coating 2 times. Set aside.
    • Heat oil in a large pot, dutch oven or deep fryer to 360 degrees. The cooking temperature should be 350 degrees, but adding the chicken will lower the temperature.
    • Cook chicken until browned and cooked internally, about 3 minutes per side (juices should run clear) or a meat thermometer reads 165 degrees for food safety. Set aside on a wire rack to wait for assembly.

    Assembly

    • If you're using individual cast iron pans (recommended), place a piece of chicken on top of the mac and cheese and top the chicken with 1 teaspoon of maple butter, or to taste. Optionally, garnish the dish with fresh parsley. Serve immediately.
    • If using a large baking dish, divide the mac into cheese into desired portions (about 4) and place chicken on top of the mac and cheese. Place 1 teaspoon of maple butter on the chicken. Optionally, garnish with fresh parsley.

    Notes

     
     

    Nutrition

    Calories: 1350kcal | Carbohydrates: 89g | Protein: 70g | Fat: 82g | Saturated Fat: 45g | Cholesterol: 312mg | Sodium: 2552mg | Potassium: 958mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3240IU | Vitamin C: 9mg | Calcium: 1031mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @MaritimeGlutton or tag #maritimeglutton!

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    Reader Interactions

    Comments

    1. Beth

      July 22, 2020 at 1:19 pm

      5 stars
      Yum! This looks so delicious and tasty! Can't wait to try this!

      Reply
      • Maritime Glutton

        July 22, 2020 at 3:10 pm

        Thanks Beth! Let me know how it turns out.

        Reply
    2. Andrea

      July 22, 2020 at 1:40 pm

      5 stars
      What a treat! The flavors are amazing here. I love the maple accent.

      Reply
      • Maritime Glutton

        July 22, 2020 at 4:03 pm

        Thanks Andrea! It's my take on an even more rich "chicken and waffles" style dish!

        Reply
    3. Gloria

      July 22, 2020 at 1:41 pm

      5 stars
      What a fun presentation on some delicious comfort food. This sounds amazing. We love Sriracha...and pairing with mac and cheese. Comfort food on a whole new level.

      Reply
      • Maritime Glutton

        July 22, 2020 at 4:04 pm

        Let me know how you like it Gloria! Glad you enjoyed the post.

        Reply
    4. Charla

      July 22, 2020 at 1:46 pm

      5 stars
      Love fried chicken and I'm also a fan of mac and cheese. Thank you for pairing two of my favourite foods together.

      Reply
      • Maritime Glutton

        July 22, 2020 at 4:04 pm

        Yes girl! Glad you think it sounds good. Let me know how you like it.

        Reply
    5. Amy D

      July 22, 2020 at 2:09 pm

      5 stars
      I love macaroni and cheese and fried chicken so this meal is like heaven!!! I am going to make it later today for my family.

      Reply
      • Maritime Glutton

        July 22, 2020 at 4:04 pm

        Wooo love to hear that, Amy. You'll have to let me know how it turns out.

        Reply
    6. Jessica

      August 17, 2020 at 10:48 pm

      5 stars
      This is hands down one of my new favourite mac and cheese recipe! Honestly the best combination sweet and spicy! I cannot wait to make this recipe again 🙂 <33

      Reply
      • Maritime Glutton

        August 18, 2020 at 2:54 pm

        Thank you so much Jess! I'm so happy you enjoyed it <3

        Reply

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    Welcome to Maritime Glutton, I'm Lauren and I'm the face creating recipes around here. I'm passionate about supporting local, eating great food and finding new ways to cut back on food waste and save money. Learn more about me here.

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