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 (for deep-frying)
Macaroni
- 1 pound small elbow macaroni
- 2 cups chopped green onions (about 8 large)
- 2 tablespoons chopped fresh oregano
- 8 tablespoons (1 stick) butter, 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)
Description
A Comfort Classic Meets A Bar-food Favorite.
Bon Appetit Magazine
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