Noodle Worship by Tiffani Thompson

Author:Tiffani Thompson [Tiffani Thompson, Larone]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2022-08-30T00:00:00+00:00

Serves 4

10 oz (283 g) dried elbow macaroni

3 tbsp (42 g) butter

1 (12-oz [354-ml]) can evaporated milk

¾ cup (85 g) shredded pepper Jack cheese

¾ cup (85 g) shredded sharp cheddar cheese

1 (9-oz [255-g]) bag seasoned chicken batter mix, divided (we like Louisiana Fish Fry Products)

3 skinless, boneless chicken thighs, cut into 1-inch (2.5-cm) cubes

1 cup (240 ml) vegetable oil

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente, stirring occasionally, according to the package directions. Drain the pasta and return the macaroni to the pot. Add the butter and stir until the butter has melted and the pasta is fully coated.

Meanwhile, place a large saucepan over medium-high heat, and bring the evaporated milk to a boil. Reduce the heat to low, add the pepper Jack and cheddar cheeses and whisk until completely melted and smooth, about 5 minutes. Carefully add the buttered macaroni and cook, while stirring, for 4 minutes. Keep warm over very low heat while you cook the chicken.

In a large mixing bowl, whisk 5 tablespoons (40 g) of the chicken batter mix and ½ cup (120 ml) of cold water until well combined. Place the remaining batter mix in a separate shallow bowl. Working with a few pieces at a time, dip the chicken in the liquid batter, allowing the excess to drip off, then dredge the chicken in the dry batter mix to evenly coat it. Repeat this process with the remaining chicken.

Place a large skillet over medium-high heat. Pour in the oil and heat to 350°F (175°C). Working in batches, fry the chicken until golden brown, crispy and cooked through, about 2 minutes per side. Transfer to a paper towel–lined plate to drain while you fry the rest.

Divide the macaroni and cheese among four bowls and top with the fried chicken bites.

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