I brined some chicken hind quarters in a standard brine with the addition of hot sauce , I used franks .
Boiled a pound of elbow mac and added petite diced tomatoes to the hot drained pasta so it can soak up the juice , used some half and half, chicken broth and cheese to make a sauce and mixed it all together , it made three pans full , two for the freezer and one for tonight
I made a seasoned flour with plenty of heat and dredged the chicken in that. Hot version of KFC basically.
Cooked the Mac and cheese covered until bubbling , removed the foil added some buttered bread crumbs and cooked until the top was slightly crispy .
Plated
Served with a glass of Lewis and Clark Scottish ale .
Huckleberry shakes for desert.
The chicken was really good just the right amount of heat and very flavorful , the Mac and cheese is incredible , I give it about 5 minutes of smoke at the very end for a great smokey taste , fresh tomatoes and different cheeses like Gouda can ramp up the Mac and cheese , I used a sharp and mild cheddar this time.