Sweet and Spicy Buttermilk Fried Chicken with Smokey Mac and Cheese

Chicken

• ​3 pounds Stemmler’s Chicken Breast, boneless, skinless
• 2 tablespoons Montreal chicken spice
• 1 tablespoon garlic salt
• 1 tablespoon smoked paprika
• 2 teaspoons pepper
• 1 litre buttermilk (divided)
• 2 teaspoons fresh thyme leaves, chopped
• 2 cups all purpose flour (or gluten free flour if required) (divided)
• 2 eggs
• canola oil for frying​
• 1/4 cup sea salt flakes
• 1/2 cup maple syrup
• 1/4 cup Sriracha

Pasta

• 1 cup dried penne noodles
• 1/2 pound butter
• 2 shallots, finely chopped
• 1/4 cup yellow mustard
• 2 tablespoons Worcestershire sauce
• 1/2 cup all purpose flour (or gluten free if required)
• 2 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary leaves, chopped
• 1 teaspoon Montreal chicken spice
• 1 litre milk
• 1/4 cup bbq sauce
• 1 cup Stemmler’s Smoked Cheddar Cheese, grated
•  ​6 asparagus spears, grilled then chopped

For the chicken, start by cutting the breasts into 2 or 3 pieces each. Place in a bowl; add half the spices, herbs and seasonings then mix together. Pour half the buttermilk over the chicken, covering it. Mix again then set aside or place in the refrigerator if you would like to brine it overnight. In separate bowls, add half the flour and the rest of the dry spices, and then mix together. In the second bowl, mix the eggs then add the rest of the buttermilk and the thyme. In a third bowl add the rest of the flour along with a pinch of salt and pepper.

If the chicken has been in the refrigerator, take it out an hour before you want to begin coating it. Drain the brine and pat dry. Using one hand, lightly dredge the chicken in the flour and spice mix and shake off excess. Then, using the opposite hand (keep one hand for wet and one hand for dry), place it into the buttermilk/egg mixture, again shaking off the excess. Then dredge it one more time in the final flour/salt and pepper mixture. Shake off the excess again then place on a sheet pan.

Heat the oil in a heavy pan, about ¼ inch deep. It is hot enough once it gets to 375F (medium to high). *Drop some flour into the oil; if it sizzles then the chicken is ready to go in. Carefully place a few pieces in the hot oil, making sure you don't overcrowd the pan. When the chicken gets golden brown and crispy, turn it over. A meat thermometer should read 165F or higher to ensure that it is fully cooked. When done, place chicken on a cooling rack and tray to avoid the bottom getting soggy. Sprinkle with salt flakes and keep warm in low oven.

For the pasta, melt the butter in a deep saucepan.  Add the shallots then let it cook a few minutes longer on  medium-low heat until it turns slightly amber. It should start to smell a little nutty too. Add the spices, mustard, Worcestershire, bbq sauce and flour then mix together. It will form a thick paste (roux) so you will need to cook it for a couple more minutes. Slowly whisk in the milk until it turns into a sauce (you may need to add a bit more liquid if it’s too thick). Let it cook slowly for a few more minutes, stirring and making sure the bottom of the pot doesn't scorch. The sauce should nicely coat the back of a spoon.

Cook the pasta according to package directions. While the pasta is cooking, shred the cheese and roast or grill the asparagus then set aside. Once the pasta is drained and rinsed, combine pasta, cheese and some chopped asparagus to the sauce, then mix together. If you want, just add some extra cheese on top with some toasted bread crumbs or chopped scallions or chives.

Finally, mix the maple syrup and sriracha together in bowl, then toss in the warm chicken to coat. Serve immediately with the pasta and your own favourite salad. Enjoy!