Loaded Nashville Hot Fried Chicken Macaroni & Cheese Skillet Tips, FAQ & printable recipe

Tips for success

To get the crispiest chicken, make sure the oil is hot enough before adding the pieces. A quick way to test is to drop a small piece of panko into the oil—if it sizzles immediately, it's ready.

Also, let the breaded chicken rest for 5 minutes before frying; this helps the coating adhere better. For an even crunchier crust, double-dip the chicken in the egg and panko. And don't overcrowd the pan—fry in batches to keep the oil temperature steady.

When making the cheese sauce, warm the milk before adding it to the roux. Cold milk can cause the sauce to seize and become lumpy. Use a whisk and stir constantly for a smooth, lump-free result. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

For the glaze, whisk the cayenne and brown sugar into the hot oil until fully dissolved—this ensures the spice is evenly distributed. Taste the glaze before tossing the chicken to adjust the heat level.

Variations

• Milder Heat: Reduce the cayenne to 1 tablespoon and add an extra teaspoon of paprika for a smoky, milder glaze. You can also serve extra pickles on the side to cool down each bite.
• Extra Crunch: After tossing in the glaze, return the chicken to the skillet for 1 minute per side to re-crisp the coating. This adds an extra layer of crunch that stands up to the sauce.
• Bacon Mac & Cheese: Crumble 4 slices of cooked bacon and fold into the macaroni before transferring to the skillet. The smoky saltiness pairs perfectly with the spicy chicken.
• Vegetarian Version: Replace the chicken with extra-firm tofu cubes that are pressed, breaded, and fried the same way. The glaze works beautifully on tofu for a plant-based take.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to bring back the creamy texture.

Freezer

The assembled skillet can be frozen before broiling. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge, then broil as directed.

Reheat

Reheat individual portions in a skillet over medium-low heat, adding a splash of milk. For the chicken, reheat in a 350°F oven for 5-7 minutes to crisp up.

Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. The chicken will lose its crispness, but the flavors will still be delicious.

To reheat, place portions in a skillet over medium-low heat, adding a splash of milk to restore creaminess. Avoid microwaving, as it can make the pasta mushy. The pickles should be removed before storing and added fresh when reheating.

The cheese sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat it gently on the stove, adding a little milk to loosen it. The macaroni can also be cooked a day ahead and tossed with a little oil to prevent sticking. However, the chicken is best fried fresh for maximum crispness. You can bread the chicken ahead and refrigerate it for up to 4 hours before frying.

Serving ideas

Serve this skillet straight from the oven, placed on a trivet in the center of the table. The bubbling cheese and fiery chicken make a dramatic presentation.

Use a large spoon to scoop out generous portions, making sure each serving gets some chicken, macaroni, and pickles. Pair it with a simple green salad or coleslaw to balance the richness. Cold beer or sweet tea are classic accompaniments that cut through the heat.

This dish is a meal in itself, but it also works as a hearty side for a barbecue spread. If you're serving a crowd, double the recipe and use a larger skillet or a baking dish. The leftovers are just as good the next day—if there are any. For a fun twist, use this as a filling for grilled cheese sandwiches or as a topping for hot dogs. The possibilities are endless, but the skillet version is the star.

Frequently asked questions

Recipe card

Loaded Nashville Hot Fried Chicken Macaroni & Cheese Skillet

Prep 20 minCook 30 minTotal 50 minServes 6

Ingredients

• 300 g elbow macaroni
• 300 g boneless chicken thigh, cut into chunks
• 80 g all-purpose flour
• 1 large egg, beaten
• 80 g panko breadcrumbs
• 2 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp paprika
• 4 tbsp hot frying oil
• 40 g butter
• 30 g all-purpose flour
• 400 ml milk
• 200 g sharp cheddar cheese, shredded
• 100 g Monterey Jack cheese, shredded
• Sliced dill pickles, for topping, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 8 minutes. Drain and set aside.
2. Set up a breading station: place the flour in one shallow bowl, the beaten egg in another, and the panko in a third. Season the chicken chunks with salt and pepper, then dredge each piece in flour, dip in egg, and coat with panko, pressing to adhere.
3. Heat about 2 inches of oil in a deep skillet to 350°F (175°C). Working in batches, fry the chicken pieces for 3-4 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Drain on paper towels.
4. In a small bowl, whisk together the cayenne, brown sugar, paprika, and 4 tablespoons of the hot frying oil. Toss the fried chicken pieces in this glaze until evenly coated.
5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens and bubbles. Remove from heat and stir in the cheddar and Monterey Jack until smooth.
6. Preheat the broiler. Fold the cooked macaroni into the cheese sauce, then transfer to a cast-iron skillet. Top with any extra cheese, if desired. Broil for 3 minutes until bubbly and golden on top.
7. Arrange the glazed chicken pieces over the bubbling mac and cheese. Scatter sliced dill pickles on top. Scoop out steaming portions and serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

55 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.