Description
This Honey Pepper Chicken Mac and Cheese recipe combines crispy fried chicken tossed in a sweet and spicy honey pepper sauce, served atop creamy, cheesy macaroni. With marinated chicken for tenderness and a homemade cheese sauce, it’s a comforting dinner that balances savory, sweet, and spicy flavors perfectly.
Ingredients
Scale
Chicken and Coating
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Honey Pepper Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon cracked black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
Mac and Cheese
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Marinate the bite-sized chicken pieces in buttermilk for at least 30 minutes to tenderize and add moisture.
- Prepare the Coating: In a bowl, mix together the flour, salt, and black pepper to create the dredging mixture for the chicken.
- Fry the Chicken: Heat oil in a deep skillet over medium-high heat. Dredge the marinated chicken pieces in the flour mixture, ensuring they are fully coated. Fry the chicken until golden brown and cooked through, then drain on paper towels to remove excess oil.
- Make the Honey Pepper Sauce: In a saucepan, combine honey, soy sauce, cracked black pepper, and apple cider vinegar. Simmer the mixture over medium heat to blend the flavors.
- Thicken the Sauce: Mix the cornstarch with water to form a slurry, then slowly add it to the simmering sauce. Cook for 2-3 minutes, stirring constantly until the sauce thickens. Remove from heat and set aside.
- Cook the Macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour to create a roux and cook for 1-2 minutes, stirring frequently to avoid lumps.
- Add Milk and Cheese: Gradually whisk in milk, continuing to cook until the sauce thickens. Stir in shredded cheddar and mozzarella cheese until fully melted and smooth. Season with salt and pepper to taste.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Assemble the Dish: Toss the fried chicken pieces in the prepared honey pepper sauce until well coated. Serve the coated chicken atop the creamy mac and cheese.
Notes
- Marinating the chicken in buttermilk helps tenderize and prevent dryness during frying.
- Use fresh cracked black pepper for a more robust pepper flavor in the sauce.
- Ensure oil is hot enough before frying to achieve crispy chicken without excessive oil absorption.
- The cheese sauce can be customized by using different cheeses depending on preference.
- This dish is best served immediately while the chicken is crispy and the mac and cheese is creamy and warm.
