Fried Chicken and Baked Macaroni and Cheese

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.

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente.

While the pasta cooks, preheat your oven to 375°F (190°C).

In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1 minute.

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.

Drain the cooked pasta and add it to the cheese sauce. Stir until the pasta is evenly coated.

Pour the macaroni and cheese into a baking dish and bake for 20 minutes, or until golden and bubbly on top.

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.

Add the seasoned chicken and gizzards to the flour mixture and toss until they are thoroughly coated.

In a large, deep pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C).

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.

Remove the fried chicken and gizzards from the oil and let them drain on a wire rack or paper towel-lined plate.

Serve the hot fried chicken and gizzards with the baked macaroni and cheese.