Ingredients

Chicken:

1 liter canola oil
3 to 6 whole eggs, as needed
1 to 2 cups half-and-half, as needed
2 cups all-purpose flour, or as needed
1/2 cup huckleberry seasoning
2 cups panko bread crumbs, or as needed
8 skin-on chicken breasts
1/4 cup chopped chives, for garnish

Macaroni and cheese:

16-ounce package elbow macaroni
1/2 cup butter
1 cup chopped white onion
1/2 cup all-purpose flour
1/2 to 1 cup chicken broth
1/2 cup heavy cream
2 cups shredded Cheddar
Salt
White pepper
3 tablespoons quince jelly

Mashed potatoes:

4 large potatoes, peeled and cut into chunks

2 tablespoons unsalted butter, cut into cubes
1/4 cup milk
Salt
White pepper

Directions

Bring 2 pots of water to aboil, 1 each for the
pasta and potatoes.

For the Chicken:
Heat oil in a deep-fat fryer, then set up a breading station. Whisk together 3 eggs and a
cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together
if needed.) Combine flour and huckleberry seasoning. Set up a bowl, each of: flour
mixture, egg wash, and bread crumbs. Evenly coat chicken with flour (not too much or bread
crumbs won't stick). Dip floured chicken into egg wash, then into bread crumbs. Preheat
oven to 325 degrees F. In a deep-fat fryer, lightly fry chicken until golden brown. Finish
in the oven until completely cooked, at least 15 minutes. Remove from oven and let
rest.

For the Macaroni and Cheese:
While the chicken is cooking, boil the pasta until al dente and drain well so that you
don't have excess cooking water which will dilute the flavor. Melt butter in a large
saucepan over medium heat, add the onion and cook until translucent. Gradually add the
flour to make a roux. Cook roux 5 minutes, until light golden in color. Incorporate
enough of the chicken broth a little at a time to form a smooth sauce. Simmer for at least
10 minutes to allow the flour to cook out. Add the heavy cream and Cheddar and then season
with salt and white pepper. Then fold in as much pasta as you need to acquire the right
consistency for macaroni and cheese. Cover and set aside in a warm place.

For the Mashed Potatoes:
Boil the potatoes until tender and drain well. Then mash the potatoes and stir in cubed
butter. Whip milk, salt and pepper into the potatoes with a beater.

To Plate:
Form a bed of mashed potatoes make a well in the center. Spoon enough macaroni and cheese

into the well until so that it just begins to breach the edges of the well. Spoon some of
the quince jelly in the center of the mound of macaroni and cheese. Place a chicken breast
on top of the macaroni and cheese, and garnish with fresh chopped chives.