Fried chicken with macaroni cheese

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the fried chicken

  • 2 tbsp soy sauce
  • 100ml/3½fl oz creme fraiche
  • 100ml/3½fl oz buttermilk
  • 4 garlic cloves, crushed
  • 1 tbsp Dijon mustard
  • 6 chicken thighs, skin on but boneless, cut into strips
  • vegetable oil, for deep-frying

For the seasoning

  • 100g/3½oz plain flour
  • 50g/1¾oz panko breadcrumbs
  • 1 tbsp smoked paprika
  • 1 tbsp freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 tbsp black sesame seeds
  • 30g/1oz garlic powder

For the macaroni cheese

  • 250g/9oz macaroni
  • 500ml/18fl oz chicken stock reduced to 100ml
  • 100ml/3½fl oz double cream
  • 200g/7oz béchamel sauce
  • 1 tbsp Dijon
  • 50g/1¾oz Parmesan, grated
  • 50g/1¾oz Gruyere, grated
  • 1 tsp fresh thyme leaves, chopped

To serve

  • Micro cresses, different colours