Description
Honey Pepper Chicken Mac and Cheese is a flavorful dish combining crispy fried chicken coated in a sweet and peppery honey sauce, served atop creamy, cheesy macaroni. This comforting recipe merges classic Southern fried chicken flavors with rich mac and cheese, elevated by a tangy and spicy honey pepper glaze.
Ingredients
Scale
For the 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 (about 2 cups, depending on pan size)
For the 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
For the 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 chicken pieces in buttermilk for at least 30 minutes to tenderize and add flavor.
- Coat the Chicken: In a bowl, mix together flour, salt, and black pepper. Dredge the marinated chicken pieces thoroughly in this flour mixture.
- Fry the Chicken: Heat oil in a deep skillet over medium-high heat. Fry the coated chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- Make the Honey Pepper Sauce: In a saucepan, combine honey, soy sauce, cracked black pepper, and apple cider vinegar. Bring to a simmer over medium heat.
- Thicken the Sauce: Mix cornstarch with water to create a slurry, then stir into the simmering sauce. Cook for 2-3 minutes until thickened and glossy. Remove from heat and set aside.
- Cook the Macaroni: Boil elbow macaroni in salted water according to package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux without browning.
- Add Milk and Cheese: Gradually whisk in the milk, stirring constantly until the sauce thickens. Remove from heat and stir in cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper.
- Combine Mac and Cheese: Add the cooked macaroni to the cheese sauce and mix well to coat evenly.
- Assemble the Dish: Toss the fried chicken pieces in the honey pepper sauce until fully coated. Serve the sauced chicken over a bed of creamy mac and cheese for a comforting, flavorful meal.
Notes
- For extra crispiness, double dredge the chicken by dipping back into the buttermilk and flour mixture before frying.
- If soy sauce is unavailable or you prefer less salt, substitute with low-sodium soy sauce or tamari.
- Adjust cracked black pepper quantity in the sauce for desired spiciness.
- Use freshly cracked black pepper for the best flavor impact in the sauce.
- Macaroni can be substituted with other short pasta shapes like shells or rotini.
- Serve immediately after assembling for best texture and taste; fried chicken may soften if left too long.
