Do I need to clean chicken gizzards before cooking?

Yes. The recipe specifies cleaned gizzards. If you buy uncleaned gizzards, remove the tough membrane and rinse thoroughly under cold water before dredging and frying.

Can I bake the fried chicken instead of deep-frying?

Deep-frying is essential to the crispy texture this recipe delivers. Baking will not replicate the same result, though you could air-fry at 380°F for 15–18 minutes as an alternative.

How do I know when the fried chicken is fully cooked?

The internal temperature of gizzards and wings should reach 165°F. The coating will be deep golden brown and crispy when done, typically 8–12 minutes depending on oil temperature.

Can I prepare the mac and cheese ahead?

Yes. Assemble the mac and cheese in a baking dish, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if baking from cold.

What oil temperature is best for frying?

Heat vegetable oil to 350–375°F. Use a kitchen thermometer to maintain consistent temperature, which prevents greasy, undercooked chicken and burnt coating.

Crispy Fried Chicken and Baked Mac and Cheese

Name: Crispy Fried Chicken and Baked Mac and Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1.5 lbs chicken gizzards, cleaned; 1.5 lbs chicken wings; 2 tbsp garlic powder, divided; 2 tbsp black pepper, divided; 1/4 cup hot sauce; 2 cups all-purpose flour, for dredging; 2 tbsp seasoned salt; 48 oz vegetable oil, for frying; 1 lb elbow macaroni; salt, to taste; 8 oz sharp cheddar cheese, shredded; 8 oz Monterey Jack cheese, shredded; 1/4 cup unsalted butter; 1/4 cup all-purpose flour, for roux; 2.5 cups milk

CookOSBeta

Crispy Fried Chicken and Baked Mac and Cheese | CookOS

Ingredients

1.5 lbs chicken gizzards, cleaned
1.5 lbs chicken wings
2 tbsp garlic powder, divided
2 tbsp black pepper, divided
1/4 cup hot sauce
2 cups all-purpose flour, for dredging
2 tbsp seasoned salt
48 oz vegetable oil, for frying
1 lb elbow macaroni
salt, to taste
8 oz sharp cheddar cheese, shredded
8 oz Monterey Jack cheese, shredded
1/4 cup unsalted butter
1/4 cup all-purpose flour, for roux
2.5 cups milk

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Instructions

1
In a large bowl, season the chicken gizzards and wings with 1 tablespoon each of garlic powder and black pepper. Add hot sauce to the wings and toss everything to coat well.
2
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente.
3
While the pasta cooks, preheat your oven to 375°F (190°C).
4
In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1 minute.
5
Gradually whisk in the milk until smooth. Bring to a simmer, then reduce heat and stir in the shredded cheeses until fully melted and the sauce is creamy.
6
Drain the cooked pasta and add it to the cheese sauce. Stir until the pasta is evenly coated.
7
Pour the macaroni and cheese into a baking dish and bake for 20 minutes, or until golden and bubbly on top.
8
While the mac and cheese bakes, prepare the chicken for frying. In a large bag or shallow dish, combine the dredging flour with the remaining 1 tablespoon each of garlic powder and black pepper, and the seasoned salt.
9
Add the seasoned chicken and gizzards to the flour mixture and toss until they are thoroughly coated.
10
In a large, deep pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C).
11
Carefully add the coated chicken and gizzards to the hot oil, being sure not to overcrowd the pot. Fry for 10-15 minutes, turning occasionally, until golden brown, crispy, and cooked through.
12
Remove the fried chicken and gizzards from the oil and let them drain on a wire rack or paper towel-lined plate.
13
Serve the hot fried chicken and gizzards with the baked macaroni and cheese.