High Protein KFC Chicken Mac & Cheese

4 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 700g Diced Boneless & Skinless Chicken Breast (raw weight)
• 100g Plain Flour (not all used, around 40 to 45g sticks to the chicken)
• 2 Eggs, whisked
• 3g Baking Powder
• 320g Macaroni Pasta (dry weight, San Remo Elbow)
• 340ml Fat Free Evaporated Milk (Carnation Light & Creamy)
• 60g Light Cream Cheese (Philadelphia Light or 4 light Laughing Cow wedges)
• 70g Grated Cheddar Cheese (Dairyworks Natural)
• 1 Tsp Smoked Paprika
• 1 Tsp Salt
• 1 Tsp Garlic Powder
• 2 Tsp Nutritional Yeast (optional)
• 1 Tsp Salt
• 1 Tsp Mustard Powder
• 1 Tsp Thyme
• 1/2 Tsp Black Pepper
• 1 Tsp Basil
• 1/2 Tsp Celery Salt
• 1/2 Tsp White Pepper
• 1 Tsp Garlic Powder
• 1/2 Tsp Ginger Powder
• 2 Tsp Smoked Paprika
• 1 Tsp Oregano

Instructions

1. Prepare the KFC style herb and spice seasoning by mixing salt, mustard powder, thyme, black pepper, basil, celery salt, white pepper, garlic powder, ginger powder, smoked paprika, and oregano.
2. Coat the diced chicken in the flour, then dip into the whisked eggs.
3. Season the chicken with the prepared herb and spice mix.
4. Cook the chicken until fully cooked through.
5. Prepare the macaroni by boiling the pasta according to package instructions.
6. Combine the cooked macaroni with evaporated milk, cream cheese, grated cheddar, smoked paprika, salt, garlic powder, and optional nutritional yeast to create the mac and cheese.
7. To reheat, air fry the chicken at 190°C (375°F) for 2 to 3 minutes until crispy. For the mac and cheese, add a splash of milk and microwave for 2 to 3 minutes, stirring every 45 seconds until hot and creamy.