If you are craving a dish that perfectly balances sweet heat and comfort food warmth, the Spicy Honey Pepper Chicken with Creamy Mac and Cheese Recipe is exactly what you need. This delightful combo pairs crispy, golden fried chicken coated in a luscious honey pepper sauce with a rich, velvety mac and cheese that hugs every bite. It’s the kind of meal that feels indulgent but is surprisingly simple to pull together, making it a favorite for busy weeknights or special family dinners. Get ready to dive into layers of flavor and creamy satisfaction with every forkful!
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a vital role: from the tender buttermilk-marinated chicken that stays juicy under its crispy coat, to the sharp cheddar that gives the mac and cheese its classic creamy punch. Let’s break down the essentials that come together to create this mouthwatering dish.
- Chicken (1 lb boneless skinless breasts or tenders): The foundation of the dish—choose fresh, lean pieces for the best texture.
- Buttermilk (1/2 cup): Helps tenderize the chicken and adds subtle tanginess to the coating.
- All-purpose flour (1 cup for dredging and 2 tablespoons for roux): Key for crispy chicken crust and thickening the mac and cheese sauce.
- Cornstarch (1/2 cup): Adds extra crunch to the fried chicken coating.
- Paprika (1 teaspoon): Gives a smoky warmth and vibrant color to the chicken crust.
- Garlic powder (1/2 teaspoon): Adds aromatic depth without overpowering the other flavors.
- Salt and black pepper: Essential seasonings to enhance every component.
- Vegetable oil (for frying): Use a neutral oil with a high smoke point for perfect frying.
- Honey (1/3 cup): Brings the sweet note that balances the heat in the sauce.
- Soy sauce (1 tablespoon): Adds an umami kick and a little salty complexity to the glaze.
- Apple cider vinegar (1 tablespoon): Cuts through sweetness with bright acidity.
- Crushed red pepper flakes (1/2 teaspoon): The source of the fiery punch in the honey pepper sauce.
- Elbow macaroni (8 oz): The classic pasta choice that holds creamy cheese perfectly.
- Butter (2 tablespoons): Creates richness in the mac and cheese sauce base.
- Whole milk (2 cups): Makes the cheese sauce smooth and luscious.
- Sharp cheddar cheese (2 cups shredded): The star ingredient for creamy, cheesy indulgence.
- Parmesan cheese (1/2 cup grated): Adds a salty, nutty dimension to the mac and cheese.
How to Make Spicy Honey Pepper Chicken with Creamy Mac and Cheese Recipe
Step 1: Marinate the Chicken
Begin by marinating your chicken in buttermilk for at least 30 minutes, or overnight if you have the time—this is the secret to keeping it tender and juicy after frying. The acidity breaks down proteins gently, giving you a chicken that practically melts in your mouth even before it meets the crispy crust.
Step 2: Prepare the Creamy Mac and Cheese
While the chicken marinates, it’s the perfect moment to get your mac and cheese going. Cook the elbow macaroni according to the package instructions until just tender, then drain and set aside. In a saucepan, melt butter over medium heat and whisk in flour to make a smooth roux, cooking it for about 1 to 2 minutes to eliminate any raw flour taste. Slowly whisk in whole milk, stirring constantly until the sauce thickens—this usually takes around 5 minutes. Reduce the heat and stir in sharp cheddar and Parmesan until melted and silky. Season with salt and pepper to taste, then keep warm as you move on to the chicken.
Step 3: Make the Spicy Honey Pepper Sauce
Combine honey, soy sauce, apple cider vinegar, crushed red pepper flakes, and black pepper in a small saucepan. Warm gently over low heat until everything melds together into a sweet, tangy glaze with just the right hint of heat. Keep this sauce ready for tossing with your freshly fried chicken.
Step 4: Coat and Fry the Chicken
Mix together flour, cornstarch, paprika, garlic powder, salt, and black pepper in a shallow dish. Remove chicken pieces from the buttermilk marinade and dredge them thoroughly in the flour mixture, pressing lightly to ensure a thick, even coating. Heat vegetable oil in a deep skillet to 350 degrees Fahrenheit, then fry the chicken in batches. Cook each piece for 4 to 6 minutes until golden brown and cooked through. Drain on paper towels to remove excess oil.
Step 5: Toss Chicken in Sauce and Serve
While the chicken is still hot, toss it in the spicy honey pepper sauce so every bite gets coated in that irresistible glaze. Serve the glazed chicken over a comforting bed of creamy mac and cheese, allowing the flavors to mingle on your plate and create a harmony of spicy, sweet, and cheesy goodness.
How to Serve Spicy Honey Pepper Chicken with Creamy Mac and Cheese Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over the plate for a pop of green and mild freshness to contrast the richness. A light dusting of extra Parmesan cheese can also heighten the cheesy satisfaction and add a lovely texture to the presentation.
Side Dishes
This meal is hearty on its own but pairs wonderfully with simple sides like a crisp green salad with vinaigrette or roasted vegetables. They add brightness and balance out the indulgence in the dish, making your meal both satisfying and well-rounded.
Creative Ways to Present
For a fun twist, serve the Spicy Honey Pepper Chicken with Creamy Mac and Cheese Recipe in individual cast iron skillets or rustic bowls. Layer the mac and cheese on the bottom and crown it with the glazed chicken, then drizzle a little extra sauce on top. This approach makes every portion feel special, like a restaurant-quality feast right at home.
Make Ahead and Storage
Storing Leftovers
Allow the chicken and mac and cheese to cool to room temperature before transferring them to airtight containers. Stored properly in the refrigerator, leftovers will stay fresh for up to three days, making it easy to enjoy your favorite flavors again without extra work.
Freezing
If you want to save the Spicy Honey Pepper Chicken with Creamy Mac and Cheese Recipe for longer, freeze the chicken and mac and cheese separately in freezer-safe containers. The mac and cheese freezes exceptionally well, while the glazed chicken can sometimes lose a bit of crispness but remains tasty. Both can be frozen for up to two months.
Reheating
Reheat mac and cheese gently over low heat on the stovetop, stirring often and adding a splash of milk if needed to restore creaminess. For the chicken, warm in the oven at 350 degrees Fahrenheit for about 10 minutes to bring back some crispiness without drying it out. Avoid microwaving as much as possible to maintain texture and flavor.
FAQs
Can I use frozen chicken tenders instead of fresh chicken breasts?
Absolutely! Frozen chicken tenders are a convenient shortcut; just thaw them fully before marinating and follow the same coating and frying steps. This saves preparation time and works great with the Spicy Honey Pepper Chicken with Creamy Mac and Cheese Recipe.
How can I make the dish less spicy for kids or those sensitive to heat?
To reduce the heat, simply cut back on or omit the crushed red pepper flakes in the honey pepper sauce. You can also add a bit more honey to keep the sauce sweet and flavorful without the kick.
Is there a way to bake the chicken instead of frying it?
Yes, for a lighter twist, you can bake the coated chicken pieces in a 400-degree Fahrenheit oven for about 20-25 minutes until golden and cooked through. While you’ll lose some crispiness, the flavors remain delicious and it pairs just as beautifully with the creamy mac and cheese.
Can I substitute a different cheese in the mac and cheese?
Certainly! While sharp cheddar and Parmesan are classic, feel free to experiment with Gouda, Gruyere, or mozzarella for different flavor profiles. Just keep the total amount similar so the sauce retains its creamy texture.
What’s the best oil to use when frying the chicken?
Choose an oil with a high smoke point and neutral flavor, like vegetable oil, canola oil, or peanut oil. These ensure the chicken fries evenly without imparting extra flavors or burning too quickly.
Final Thoughts
This Spicy Honey Pepper Chicken with Creamy Mac and Cheese Recipe is a guaranteed crowd-pleaser that blends comfort and excitement on one plate. Whether you’re treating your family to a satisfying weeknight favorite or cooking for friends who love bold flavors, this dish will leave everyone asking for seconds. So go ahead, roll up your sleeves, and enjoy the delicious homemade goodness that’s waiting to happen in your kitchen!
Print
Spicy Honey Pepper Chicken with Creamy Mac and Cheese Recipe
- Prep Time: 20 minutes (plus at least 30 minutes marinating)
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Spicy Honey Pepper Chicken with Creamy Mac and Cheese is a decadent comfort food dish featuring crispy fried chicken coated in a sweet and spicy honey pepper glaze, served over rich, cheesy macaroni. The marinated chicken stays tender and juicy, while the homemade sauce adds a perfect kick of heat balanced by honey’s sweetness. Paired with a creamy blend of sharp cheddar and Parmesan mac and cheese, this hearty meal is sure to satisfy your craving for classic American flavors with a spicy twist.
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts or tenders
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For the Spicy Honey Pepper Sauce
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
For the Creamy Mac and Cheese
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Place the chicken breasts or tenders in a bowl and pour the buttermilk over them, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow the chicken to tenderize and absorb flavor. For best results, marinate overnight.
- Prepare the Mac and Cheese: Cook the elbow macaroni according to package directions until al dente. Drain and set aside. In a medium saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1–2 minutes. Gradually whisk in the whole milk, stirring constantly until the sauce thickens, about 5 minutes. Lower heat to low and stir in the shredded cheddar and Parmesan cheeses until melted and smooth. Season with salt and pepper to taste, then keep warm over low heat.
- Make the Spicy Honey Pepper Sauce: In a small saucepan over low heat, combine honey, soy sauce, apple cider vinegar, crushed red pepper flakes, and black pepper. Whisk gently until the sauce is warmed through and well blended, then remove from heat.
- Fry the Chicken: In a shallow dish, mix together all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. Remove chicken pieces from the buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to coat evenly. Heat vegetable oil in a deep skillet to 350°F. Fry the chicken in batches carefully for 4 to 6 minutes until golden brown and cooked through (internal temperature 165°F). Drain the fried chicken on paper towels to remove excess oil.
- Glaze the Chicken and Serve: While still hot, toss the fried chicken pieces gently in the warm spicy honey pepper sauce to coat evenly. Serve the glazed chicken over a generous bed of creamy mac and cheese. Enjoy immediately.
Notes
- For extra heat, double the crushed red pepper flakes or add a dash of your favorite hot sauce to the honey glaze.
- You can use pre-cooked or frozen chicken tenders for a quicker version—just warm them and toss in the sauce.
- Marinating overnight will yield juicier and more flavorful chicken.
- Make sure the oil temperature is maintained at 350°F for perfectly fried crispy chicken.
