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Heat Oven + Cook Pasta
Heat oven to 350°F. Add 2 litres (4 litres for 4 servings) salted water to a large pot and bring to a boil.
Prepare Kale + Chicken
Wash kale and remove leaves from stem. Tear leaves into bite-sized pieces. Measure out 2 tbsp. of the (4 tbsp. for 4 servings) flour and set aside for Step 6. Place remaining flour on a large plate. Season flour with salt and half of the spice blend. In a mixing bowl, mix buttermilk with ½ tsp. (1 tsp. for 4 servings) salt. Drain chicken thighs and pat dry with paper towel. Season chicken with salt and remaining spice blend.
Finish Preparing Chicken
Place one chicken thigh in seasoned flour and thoroughly coat. Transfer chicken to buttermilk and thoroughly coat. Lift chicken from buttermilk, let excess liquid drip off, and return to seasoned flour, coating both sides. Set on a plate and repeat with remaining chicken thighs.
When water boils, add macaroni and cook for 8-10 minutes, or until al dente. Drain in a fine mesh sieve. Rinse pot briefly with water and set aside for Step 6.
Add ¼ cup (½ cup for 4 servings) oil to skillet (2 skillets for 4 servings). When oil is rippling, carefully add chicken. Cook for 4-5 minutes per side or until internal temperature is 165°F. Add more oil, 1 tbsp. at a time if needed. When finished, place chicken on a baking sheet and keep warm in oven.
Prepare Cheesy Mac
Add 3 tbsp. (6 tbsp. for 4 servings) butter to same pot over medium-high heat. When butter starts bubbling, add onions and cook for 1 minute. Add cheese sauce spice and reserved flour from Step 2. Cook for 1 minute while stirring. Whisk in milk and ½ cup (1 cup for 4 servings) water. Whisk for about 2 minutes or until thickened. Add Worcestershire sauce, Dijon mustard, aged white cheddar, and cayenne to taste. Add macaroni and kale to sauce. Stir until hot and kale is tender and bright green. Season to taste with salt.
Divide cheesy macaroni onto plates with a portion of crispy fried chicken. Enjoy!