Cajun Mac &Cheese and Super Crispy Air-fried Chicken Thighs.

This meal was Executed by: Melissa McHugh and Alessandra Tolledo

As seen on my youtube!

I will be the first to say, skin-on chicken thighs can be intimidating if you are a religious chicken breast consumer. The flavor pay off and crisp potential (and the fact that they're cheaper) is so worth getting over the fear of trying something new! If my sister and best friend can execute this meal, you absolutely can.

This recipe started as most do, in my head and not writing anything down until I already made it. I knew I wanted to get my bestie and sister in on it because they hate cooking and are the most hilarious people I know. Cooking is not for everyone and that is OK! I had faith they could make this meal spectacular and boy did they deliver. The chicken thighs flipped in a seasoned flour and brushed with butter came out as a perfect hybrid of Katsu and Southern-fried chicken. The air fryer not only allows us to get that ESSENTIAL crisp, but cuts out all the fat and hassle of deep frying. This meal can be executed in about 30-40 minutes (Unless you're my sister and best friend) and hits every single flavor craving. The mac and cheese is bursting with garlic and onion, dried chili's and cajun seasoning. Mellowed out by high quality butter and lots of cheeses. This meal is rich, warm and so homey.

What You'll Need:

For the Chicken Thighs:

• 4-5 boneless SKIN-ON chicken thighs

• 1 cup AP flour

• 1 tbsp gochugaru or red pepper flakes

• 1 tbsp Cajun Seasoning

• 5 tbsp melted butter.

For the Cajun Mac&Cheese:

• 1 lb bowtie pasta

• 1 large white onion, diced

• 10 cloves of garlic, minced

• 4 tbsp butter

• 1 tbsp Cajun seasoning

• 1 tsp Red pepper flakes

• 1 cup chicken broth

• 1 block cream cheese

• 1 lb Italian blend cheese

• 1/2 cup Cheddar cheese

  
  

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Let's Make It:

1. Pat your chicken thighs dry, and poke gently with a knife about 10 small holes on the surface of the skin. Poking the skin will help it crisp up and get the flavor from the seasoned flour, deeper into the skin.

   
   

2. In a small bowl, add your flour, gochugaru/red pepper flakes, and cajun seasoning. Mix with a fork to combine.

   
   

3. Dip your chicken into the seasoned flour, making sure to coat on both sides.

   
   

4. Set your Air-fryer to 400°F and place the chicken onto a rack in the fryer.

   
   

5. Brush the melted butter over the chicken thighs (skin-side UP) and cook for 22 minutes.

   
   

6. Bring a 6-quart pot to a boil and fill with water (about a little over halfway). Add 2 teaspoons of salt to the water and let come to a boil. Add your pasta and cook to the box's directions. Add 2 Tb of butter and cover. Set aside until later.

   
   

7. In a heavy-bottom pot, add 4 tbsp butter, all of your diced onions and garlic. Sweat them on low/medium heat about 5 minutes. It will be very fragrant, yum.

   
   

8. After 5 minutes, add your Cajun seasoning and red pepper flakes. Stir and continue to cook down an additional 5 minutes.

   
   

9. Raise the heat to medium/ high heat and add your chicken broth and cream cheese.

   
   

10. Stir gently as the base sauce comes to a low boil. Once the cream cheese is almost completely melted, add your cheeses and additional spice (to taste).

    
    

11. Toss your cooked pasta into the cheese sauce. Folding the cheese was VERY crucial to Allie's thought process behind this meal. Please honor her.

    
    

12. Serve your Cajun Mac and Cheese with your crispy chicken thighs and some roasted vegetables!

Youtube