Prepare the Chicken: Season Chicken with paprika, garlic powder, salt, and pepper. Cook chicken thighs until fully cooked (internal temperature of 165°F/74°C). Shred the chicken.
Make the Sauce: In a saucepan, combine all Sauce ingredients. Heat over medium heat until butter is melted and sauce is well combined.
Toss the Chicken: Add shredded chicken to the Sauce and toss to coat evenly.
Prepare the Mac and Cheese: Cook macaroni according to package directions. Drain. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in cheddar cheese until melted and smooth. Season with salt and pepper.
Make the Funnel Cake: In a bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to dry ingredients and whisk until just combined.
Fry the Funnel Cake: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Pour batter into hot oil in a circular motion to create funnel cake shapes. Fry for 2-3 minutes per side, or until golden brown. Drain on paper towels and dust with powdered sugar.
Assemble the Sandwich: Place a funnel cake on a plate. Top with a generous portion of Mac and Cheese, followed by the Buffalo Chicken. Cover with the second funnel cake. Serve immediately.
Ingredients
4
1 lb450 gBoneless skinless chicken thighs
1 tbsp15 mLPaprika
1 tsp5 mLGarlic powder
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLFrank's RedHot sauce
2 tbsp30 mLButter
1 tbsp15 mLWhite vinegar
1 lb450 gElbow macaroni
1/4 cup60 mLButter
1/4 cup30 mLAll-purpose flour
3 cups720 mLMilk
2 cups240 gShredded cheddar cheese
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1 1/2 cups190 gAll-purpose flour
2 tbsp30 mLSugar
2 tsp10 mLBaking powder
1/2 tsp2.5 mLSalt
1 cup240 mLMilk
11Egg
1 tsp5 mLVanilla extract
Vegetable oilN/AFor frying
Powdered sugarN/AFor dusting
Equipment
Large pot
Saucepan
Whisk
Deep fryer or large pot for frying
Mixing bowls
Instructions
Prepare the Chicken: Season Chicken with paprika, garlic powder, salt, and pepper. Cook chicken thighs until fully cooked (internal temperature of 165°F/74°C). Shred the chicken.
Make the Sauce: In a saucepan, combine all Sauce ingredients. Heat over medium heat until butter is melted and sauce is well combined.
Toss the Chicken: Add shredded chicken to the Sauce and toss to coat evenly.
Prepare the Mac and Cheese: Cook macaroni according to package directions. Drain. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in cheddar cheese until melted and smooth. Season with salt and pepper.
Make the Funnel Cake: In a bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to dry ingredients and whisk until just combined.
Fry the Funnel Cake: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Pour batter into hot oil in a circular motion to create funnel cake shapes. Fry for 2-3 minutes per side, or until golden brown. Drain on paper towels and dust with powdered sugar.
Assemble the Sandwich: Place a funnel cake on a plate. Top with a generous portion of Mac and Cheese, followed by the Buffalo Chicken. Cover with the second funnel cake. Serve immediately.
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