A comfort classic meets a bar-food favorite. WHAT TO DRINK: Pabst Blue Ribbon, an old-school brew that's enjoying a cult revival, is a light and refreshing foil for this rich dish. Ingredients CHICKEN 2 1/4 cups all purpose flour 1 1/2 tablespoons cayenne pepper 1 1/2 tablespoons paprika 1 1/2 tablespoons salt 1 1/2 tablespoons ground cumin 1 1/2 tablespoons ground coriander 2 cups whole milk 3 large eggs beaten to blend 4 cups cornflakes ground to crumbs in processor 1 pound chicken cutlets cut crosswise into 1-inch-wide strips Canola oil MACARONI 1 pound small elbow macaroni 2 cups green onions (about 8 large), chopped 2 tablespoons fresh oregano chopped 8 tablespoons Butter (1 stick), divided 3 cups chopped onions 2 large garlic cloves chopped 1/2 cup all purpose flour 4 cups whole milk 1 pound extra-sharp cheddar cheese coarsely grated (about 4 cups packed) 8 ounces provolone cheese coarsely grated (about 2 cups packed) 2 teaspoons paprika 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup hot pepper sauce (preferably Frank's RedHot Original)

Instructions
FOR CHICKEN:
Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.

Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.

FOR MACARONI:
Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.

Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish.

DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 12 Servings
     Bon Appetit magazine, February 2007, page 99

notes:  Maybe a little labor intesive, but it is well worth it. It combines two of my favorite foods and I was not disappointed. Even my friend who hates spicy buffalo wings loved it!!!!

Cuisine:

Main Ingredient: