Name: Hot Honey Chicken Tenders with Baked Mac and Cheese Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; 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)

Ingredients

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

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

Instructions

Step 1: Marinate the chicken tenders in buttermilk for at least 30 minutes to tenderize and add flavor.

Step 2: In a bowl, combine flour, paprika, garlic powder, salt, and black pepper. Dredge the marinated chicken tenders in this flour mixture until well coated.

Step 3: Heat oil in a deep pan to 350°F (175°C). Fry the coated tenders until golden brown and cooked through, then drain them on paper towels to remove excess oil.

Step 4: Mix honey, hot sauce, and melted butter in a small bowl. While the tenders are still hot, brush this hot honey glaze generously over them.

Step 5: Preheat the oven to 375°F (190°C). In a saucepan, melt butter over medium heat and whisk in the flour to create a roux.

Step 6: Gradually add milk to the roux, whisking constantly until the sauce thickens.

Step 7: Remove from heat and stir in cheddar cheese, mozzarella, salt, black pepper, and garlic powder until the cheese melts completely.

Step 8: Toss the cooked macaroni with the cheese sauce and transfer to a greased baking dish. Top with extra shredded cheese.

Step 9: Bake in the preheated oven for 20 minutes, or until the mac and cheese is golden and bubbly. Serve hot alongside the glazed chicken tenders.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping back into the buttermilk and then the flour mixture before frying.

Swap elbow macaroni for shells or cavatappi for a different texture in the mac and cheese.

Add a pinch of cayenne pepper to the cheese sauce for a spicy kick.

Use smoked paprika for a deeper, smoky flavor in the chicken coating.

Storage

Store leftover chicken tenders and baked mac and cheese separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken tenders in a preheated oven at 350°F (175°C) for 10–15 minutes to retain crispiness. Reheat mac and cheese covered with foil to prevent drying out, baking at 350°F (175°C) until warmed through.

FAQs

Can I bake the chicken tenders instead of frying?

Yes, baking is a healthier alternative. Preheat the oven to 400°F (200°C) and bake the coated tenders on a greased baking sheet for 20–25 minutes, flipping halfway through, until golden and cooked through.

Can I make the mac and cheese ahead of time?

Absolutely. Prepare the mac and cheese up to the point before baking, cover it, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes to ensure it’s heated through.