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Popcorn Chicken Mac & Cheese Recipe

American · Main course · 50 min total

Crispy popcorn chicken meets creamy mac and cheese in this fun, indulgent comfort food mash-up that's perfect for weeknight dinners or game day.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp paprika

Instructions

1. Marinate chicken pieces in buttermilk for at least 15 minutes (or up to 2 hours in fridge).
2. In a shallow dish, combine flour, panko, paprika, garlic powder, salt, and pepper. Drain chicken and coat each piece in the breading mixture, pressing to adhere.
3. Heat 1 inch of oil in a deep skillet to 350°F. Fry chicken in batches until golden and cooked through, about 4-5 minutes. Drain on paper towels.
4. Cook macaroni according to package directions until al dente. Drain and set aside.
5. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring constantly, until thickened, about 5 minutes.
6. Remove from heat and stir in cheddar and mozzarella until melted. Season with salt and paprika.
7. Add cooked macaroni to the cheese sauce and stir to combine. Fold in half of the popcorn chicken.
8. Serve mac and cheese topped with remaining popcorn chicken.

Tips

• For extra crunch, bake the popcorn chicken at 400°F for 15 minutes instead of frying.
• Customize with your favorite cheese blend like Gouda or Monterey Jack.
• Leftover mac and cheese can be reheated with a splash of milk to restore creaminess.

More about Popcorn Chicken Mac & Cheese →

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