3 large, boneless, skinless chicken breasts, cut into quarters
2 cups flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. pepper
2 cups buttermilk
2 tbsp. Louisiana Style Hot Sauce
64 oz. vegetable oil for frying
16 oz. rigatoni
1 cup marinara sauce
15 oz. alfredo sauce
4 green onions, finely chopped
For the Glaze:
1/2 cup melted butter, lard, or hot frying oil
2 tbsp. brown sugar
2 tbsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
pinch of salt and pepper
Make the chicken: Heat the vegetable oil in a large dutch oven to 325 degrees. In a large mixing bowl combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Whisk until combined. Pour the buttermilk into a large bowl and mix in the Louisiana Hot Sauce. Pat the chicken dry with a paper towel and dredge it through the seasoned flour. Shake off the excess, then dip it in the buttermilk, then return it to the seasoned flour until coated. Place on a large plate until ready to fry. Repeat until all the chicken is coated. Place the chicken in the heated oil 3-4 pieces at a time and fry for 6-8 minutes until golden and internal temperature reaches 165 degrees. Remove from oil with a slotted spoon and place on a plate that's been lined with a paper towel.
Make the pasta: Boil a large pot of heavily salted water. Add the pasta and cook 6-7 minutes until al dente. Drain the water and return the pasta to the pot. Stir in the marinara sauce and the alfredo sauce. Stir until combined and the pasta is completely coated with the sauce.
Make the Nashville Hot glaze: In a saucepan combine the butter or oil and the brown sugar. Heat on medium heat until the sugar is melted. Stir in the cayenne pepper, garlic powder, paprika, salt and pepper.
To plate the dish: Spoon some of the pasta onto a serving dish. Cut 1-2 pieces of the chicken into bite size pieces. Spoon some of the glaze on top of the chicken and pasta. Garnish with the chopped green onions and serve.
8 oz. Alaskan Snow Crab (I bought about 1.5 lbs. of legs and removed the meat)
1 pound Cellentani pasta
4 tbsp. of butter (1/2 stick)
2 cloves of garlic, minced or pressed
¼ cup flour
3 cups heavy cream
8 ounces of shredded Havarti cheese
4 ounces of shredded Fontina cheese
4 ounces of shredded Parmesan cheese
salt and pepper to taste
5 oz. herb croutons, crushed into small crumbs
2 green onions, finely chopped
zest of 1 lemon
Boil a large pot of heavily salted water. Add the pasta and boil for 6-8 minutes until al dente. Drain the water and set aside.
In a medium saucepan, melt the butter on medium heat. Whisk in the flour until it makes a thick roux. Stir in the heavy cream, garlic, and the shredded cheeses. Continue to stir and cook on medium heat until a thick, smooth cheese sauce is formed. Season with salt and pepper to taste.
Stir in the crab meat and the pasta until combined.
Transfer the mac n cheese to a large serving dish. Top with the crushed croutons and sprinkle with the chopped green onions and the lemon zest. Serve immediately.