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Mac ‘n Chicken Bowl
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20 mins
Cooking Time
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Easy
Difficulty
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10 mins
Prep Time
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4 People
Serves
Let’s get cooking
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Whisk together buttermilk, pickle juice (optional), ½ Tbsp Cajun seasoning, and 1 Tbsp Bouillon in large bowl until well blended. Fully submerge chicken in mixture. Set aside.
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In separate shallow bowl, whisk together flour, baking powder, cornstarch, and remaining ½ Tbsp. each Bouillon and Cajun seasoning until blended. Drizzle 2 Tbsp. buttermilk mixture into flour mixture and gently mix with a fork to create a few clumps that will help form a thick crust.
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Pour vegetable oil into large skillet until about ½-inch deep. Heat over medium-high heat until 350°. Dredge chicken pieces into flour mixture gently pressing, including any clumps, to help form a thick crust. Continue until all chicken pieces are well coated. Set aside
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Meanwhile, prepare Knorr Sides using the milk and water, following package directions.
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Add chicken to hot oil (in batches if necessary) and fry 5 minutes, turning occasionally until chicken is browned and thoroughly cooked.
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To build your Mac 'n Chicken Bowl, evenly spoon Knorr sides into 4 serving bowls, then evenly top with crispy chicken and shredded cheddar cheese.
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