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1
Bring 2 pots of water to aboil, 1 each for the pasta and potatoes.
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2
For the Chicken:
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3
Heat oil in a deep-fat fryer, then set up a breading station.
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4
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.)
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5
Combine flour and huckleberry seasoning.
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6
Set up a bowl, each of: flour mixture, egg wash, and bread crumbs.
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7
Evenly coat chicken with flour (not too much or bread crumbs won't stick).
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8
Dip floured chicken into egg wash, then into bread crumbs.
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9
Preheat oven to 325 degrees F. In a deep-fat fryer, lightly fry chicken until golden brown.
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10
Finish in the oven until completely cooked, at least 15 minutes.
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11
Remove from oven and let rest.
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12
For the Macaroni and Cheese:
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13
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.
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14
Melt butter in a large saucepan over medium heat, add the onion and cook until translucent.
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15
Gradually add the flour to make a roux.
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16
Cook roux 5 minutes, until light golden in color.
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17
Incorporate enough of the chicken broth a little at a time to form a smooth sauce.
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18
Simmer for at least 10 minutes to allow the flour to cook out.
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19
Add the heavy cream and Cheddar and then season with salt and white pepper.
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20
Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese.
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21
Cover and set aside in a warm place.
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22
For the Mashed Potatoes:
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23
Boil the potatoes until tender and drain well.
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24
Then mash the potatoes and stir in cubed butter.
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25
Whip milk, salt and pepper into the potatoes with a beater.
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26
To Plate:
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27
Form a bed of mashed potatoes make a well in the center.
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28
Spoon enough macaroni and cheese into the well until so that it just begins to breach the edges of the well.
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29
Spoon some of the quince jelly in the center of the mound of macaroni and cheese.
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30
Place a chicken breast on top of the macaroni and cheese, and garnish with fresh chopped chives.
