Description
This Honey Pepper Chicken Mac and Cheese combines crispy fried chicken tossed in a sweet and spicy honey pepper sauce, served atop creamy, cheesy macaroni. The dish features tender chicken marinated in buttermilk, coated in a seasoned flour mixture, deep-fried to golden perfection, and paired with a rich homemade mac and cheese. The honey pepper sauce adds a tangy, peppery glaze that elevates this comforting classic to a flavorful new level.
Ingredients
Scale
Chicken
- 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
- Marinate the Chicken: Place the bite-sized chicken breasts in a bowl and cover with buttermilk. Let it marinate for at least 30 minutes to tenderize the meat and add flavor.
- Prepare the Flour Mixture: In a separate bowl, combine flour, salt, and black pepper. This seasoned flour will coat the chicken and create a crispy exterior when fried.
- Fry the Chicken: Heat a deep skillet with enough oil for deep frying over medium-high heat. Remove chicken pieces from the buttermilk, dredge thoroughly in the flour mixture, and fry until golden brown and cooked through, about 4-5 minutes per batch. 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 until it begins to bubble and blend, about 3-4 minutes.
- Thicken the Sauce: Mix cornstarch and water in a small bowl to create a slurry. Slowly add this to the simmering sauce while stirring continuously. Cook until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- Cook the Macaroni: Boil water in a large pot and cook the elbow macaroni according to package instructions (usually 8-10 minutes) until al dente. Drain and set aside.
- Prepare the Mac and Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1-2 minutes, stirring constantly to avoid browning.
- Add Milk and Cheese: Gradually whisk in milk, bringing the mixture to a gentle simmer. Continue stirring until the sauce thickens, about 5 minutes. Remove from heat and 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 until well coated and creamy.
- Assemble and Serve: Toss the fried chicken pieces in the honey pepper sauce until evenly coated. Serve the sauced chicken over a bed of creamy mac and cheese for a rich and flavorful meal.
Notes
- For extra crispy chicken, double dredge the chicken pieces by dipping them again in buttermilk and flour before frying.
- Use freshly cracked black pepper for a more robust pepper flavor in the sauce.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the honey pepper sauce.
- You can substitute half-and-half for milk in the cheese sauce for an even creamier texture.
- Be careful not to overcook the macaroni; it should be al dente to avoid becoming mushy when mixed with cheese sauce.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
