Description
A delicious and comforting meal featuring crispy fried chicken tenders glazed with a sweet and spicy hot honey sauce, paired perfectly with creamy baked macaroni and cheese topped with melted cheddar and mozzarella.
Ingredients
Scale
For the Hot Honey Chicken Tenders
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil, for frying
- 1/4 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon butter, melted
For the Baked Mac and Cheese
- 2 cups elbow macaroni, cooked and drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Extra shredded cheese, for topping (optional)
Instructions
- Marinate Chicken: Marinate the chicken tenders in buttermilk for at least 30 minutes to tenderize and add moisture.
- Prepare Flour Mixture: In a bowl, combine flour, paprika, garlic powder, salt, and black pepper; this mixture will coat the chicken for a flavorful crust.
- Dredge Chicken: Remove tenders from buttermilk and dredge thoroughly in the flour mixture until fully coated.
- Fry Chicken: Heat oil to 350°F (175°C) and fry chicken tenders in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels to remove excess oil.
- Make Hot Honey Glaze: Mix honey, hot sauce, and melted butter in a small bowl to prepare the spicy-sweet glaze.
- Glaze Tenders: While the chicken is still hot, brush the hot honey glaze generously over each tender for a sticky, flavorful finish.
- Preheat Oven: Preheat oven to 375°F (190°C) to prepare for baking the macaroni and cheese.
- Make Roux: In a saucepan, melt butter over medium heat and whisk in flour until smooth to form a roux, cooking for about 1-2 minutes.
- Add Milk: Gradually whisk in milk, continuing to stir until the sauce thickens and becomes creamy.
- Add Cheese and Seasoning: Stir in cheddar, mozzarella, salt, black pepper, and garlic powder until all the cheese melts completely into the sauce.
- Combine Macaroni and Cheese Sauce: Toss the cooked elbow macaroni in the cheese sauce, ensuring all pasta is coated thoroughly.
- Bake Mac and Cheese: Transfer the mac and cheese to a greased baking dish, top with extra shredded cheese if desired, and bake for 20 minutes or until golden and bubbling.
Notes
- Buttermilk marinade is key for tender chicken but can be substituted with milk and a tablespoon of lemon juice if unavailable.
- Maintain oil temperature between batches to ensure even frying and avoid greasy chicken.
- The hot honey glaze can be adjusted by varying the amount of hot sauce to suit your spice tolerance.
- Use freshly shredded cheese for best melting results in the macaroni and cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Hot honey chicken tenders, baked mac and cheese, fried chicken, creamy mac and cheese, comfort food, spicy chicken, homemade macaroni and cheese
