Friday, June 21, 2013

Fried Chicken Sandwich and Sun Dried Tomato Mac and Cheese

I have made this before- this time the only twist is.. I chopped up sun dried tomatoes and while making the cheese sauce, I tossed them in.... Definitely a great addition, and the flavor of the mac and cheese was delish!

Fried Chicken Sandwich
  • 3 Boneless chicken breasts
  • 2  C Buttermilk
  • 1  1/2 C Flour
  • Salt
  • Pepper
  • 2 tsp Adobo
  • 2 tsp Paprika
  • 2 tsp Onion Powder
  • 1 Tbsp Sugar
  • 2 tsp Oregano
  • 2 tsp Parsley
  • Buns
  • 1 Tomato
  • Mayo
  • Oil for frying


Day Before:
Place the chicken in a large ziploc bag. Add the flour, buttermilk, and seasonings.
Zip the bag up and shake. Place in the refrigerator for 24 hours.
The next day:
Heat vegetable oil ( enough to cover all your chicken) or peanut oil in a large stock pot until 300 degrees
Place chicken in the boiling oil and cook until the chicken is browned.
Cut the chicken and make sure that it is fully cooked.
Serve on a bun with mayo.

Sundried Tomato Mac and Cheese

Pasta ( 1 box, any kind you prefer)
2 Tbsp Butter
1 Small Onion, diced
2 Garlic Cloves, minced
2 Tbsp Flour
1 C Whole Milk
1/2 Chicken Broth
5 Oz Shredded Sharp Yellow Cheddar
8 Oz Shredded Sharp White Cheddar
Sundried Tomatoes
Salt and Pepper

In a pan cook onion and garlic in a little bit of butter until translucent. Add seasonings.

Whisk in flour and cook for 1 minute.

Stir in milk and chicken broth for a few minutes.

Add the cheeses and sundried tomatoes.

Simmer the sauce for 20 minutes or until all cheese is melted.

Taste for flavor, and add more seasonings if you need.

Boil water and add the pasta.

Cook the pasta al dente and drain.

Pour cheese sauce over noodles and serve