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Ingredients

For the Pickle Chips

  • 1 large dill pickle
  • 1 tsp cornstarch

For the Nashville Hot Sauce

  • 2 tbsp melted plant butter
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp smoked paprika
  • ¼ tsp cayenne pepper (or more if you want it hotter)

To Assemble The Mac:

  • 1 serving popcorn chickun, cooked according to package directions
  • 1 serving cooked macaroni noodles or small pasta of choice
  • vegan cheese sauce
  • chopped fresh dill (for garnish)

Instructions

For the Pickle Chips

  1. Cut one large pickle into thin chips, about 3mm wide. Set chips between paper towel and allow to dry for at least an hour.

  2. Once dry, combine with cornstarch in a bowl and toss so chips are well coated.

  3. Add one at a time to your deep fryer or a pot of oil heated to 375℉; if using your deep fryer, put the basket in first, and then toss the chips into the deep fryer so that they don't stick to the basket, but you can still use it to pull them out.

    Fry for about 3 minutes or until crispy.

  4. Remove from oil, and blot with paper towel. Set aside.

For the Nashville Hot Sauce

  1. Whisk together all ingredients in a small bowl until sugar is well incorporated; the mixture will be a bit grainy. Set aside.

Assemble the Mac

  1. Toss cheese sauce with noodles and put in the bottom of your serving dish/basket. Toss cooked chickun with Nashville Hot sauce and top the mac & cheese. Sprinkle pickle chips and fresh dill on top.

Recipe Notes

If you want to use Maas BBQ Smoked Salt Pepper & Garlic powder mix, sub 1 tbsp of the SP&G for the 3 tsp of individual salt, pepper, and garlic powder the recipe calls for.