Description
Crispy fried chicken tenders glazed with a sweet and spicy hot honey sauce, served alongside creamy baked macaroni and cheese. This comforting dish combines juicy marinated chicken fried to golden perfection with a rich, cheesy pasta bake that’s sure to please the whole family.
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 the Chicken: Place the chicken tenders in a bowl and cover with buttermilk. Let them marinate for at least 30 minutes to tenderize and add flavor.
- Prepare the Flour Mixture: In another bowl, combine the flour, paprika, garlic powder, salt, and black pepper. This seasoned flour will give the chicken a flavorful coating.
- Dredge the Chicken: Remove the chicken tenders from the buttermilk, letting excess drip off. Coat each piece thoroughly in the seasoned flour mixture.
- Fry the Chicken: Heat oil in a deep pan to 350°F (175°C). Fry the coated tenders until they are golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels to remove excess oil.
- Make the Hot Honey Glaze: In a small bowl, mix together honey, hot sauce, and melted butter to create a sweet and spicy glaze.
- Glaze the Chicken: While the chicken tenders are still hot, brush the hot honey glaze generously over them for a sticky, flavorful coating.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the mac and cheese.
- Make the Cheese Sauce: In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Slowly add the milk, whisking constantly until the mixture thickens.
- Add the Cheese and Seasonings: Stir in shredded cheddar, mozzarella, salt, black pepper, and garlic powder until the cheese melts and the sauce is smooth.
- Combine Pasta and Sauce: Toss the cooked elbow macaroni in the cheese sauce until evenly coated.
- Bake the Mac and Cheese: Transfer the cheesy macaroni to a greased baking dish. Top with extra shredded cheese if desired. Bake for 20 minutes or until the top is golden brown and bubbly.
Notes
- For extra crispy chicken, double dredge by dipping the coated chicken back in buttermilk and then flour mixture again before frying.
- You can adjust the heat level of the hot honey glaze by adding more or less hot sauce to taste.
- Use whole milk or 2% milk for a creamier cheese sauce; skim milk will result in a thinner sauce.
- Leftover chicken tenders and mac and cheese can be refrigerated for up to 3 days and reheated in the oven.
- If you don’t have buttermilk, you can substitute with milk mixed with 1 tablespoon vinegar or lemon juice.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: hot honey chicken tenders, baked mac and cheese, crispy chicken, sweet spicy chicken, comfort food, fried chicken, macaroni and cheese casserole
