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Step-by-Step Instructions

1. Marinate the Chicken Wings for Deep Southern Flavor

In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Add chicken wings and mix until each piece is fully coated.

Cover and refrigerate for at least 4 hours, or ideally overnight.
This step ensures maximum juiciness and flavor penetration.

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2. Create the Crispy Southern Breading

In a separate bowl, combine flour, cornstarch, smoked paprika, dried thyme, oregano, salt, and pepper.
Cornstarch is essential for extra crunch and a beautifully crisp golden crust.

Remove chicken from buttermilk (do not rinse). Coat each wing in the flour mixture, pressing gently for adhesion. Place on a wire rack while oil heats so coating sets naturally.

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3. Fry the Chicken Wings to Golden Perfection

Heat oil in a deep skillet or fryer to 350°F (175°C).

Fry wings in small batches to avoid lowering the temperature. Cook for 10–12 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.

Place on a wire rack—not paper towels—to maintain crispiness.

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4. Prepare the Creamy Southern Mac & Cheese

Boil macaroni until al dente, then drain and set aside.

In a saucepan, melt butter and whisk in flour to form a roux. Slowly add milk and heavy cream, whisking until thick and smooth. Add cheddar, mozzarella, Colby Jack, salt, pepper, mustard powder, and paprika. Stir until cheeses melt into a silky sauce.

Fold macaroni into the cheese sauce. Add beaten egg for a classic Southern custard-style texture.

Pour into a baking dish, top with extra cheese, and bake at 350°F for 20–25 minutes until golden and bubbling.

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5. Cook the Fragrant Yellow Rice

In a saucepan, combine rice, chicken broth, butter, turmeric, garlic powder, onion powder, salt, and pepper. Stir well.

Bring to a boil, then reduce heat to low. Cover and cook for 18–20 minutes, or until rice is fluffy and tender.

Fluff gently with a fork to preserve texture.