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
Scale
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.
