Honey Pepper Chicken Mac (Printable Version)
# What You'll Need:
→ Macaroni and Cheese
01 -
Black pepper, to taste
02 -
Salt, to taste
03 -
1/2 teaspoon onion powder
04 -
1/2 teaspoon garlic powder
05 -
1/2 cup mozzarella cheese
06 -
2 cups shredded cheddar cheese
07 -
1 cup heavy cream
08 -
2 cups whole milk
09 -
2 tablespoons all-purpose flour
10 -
2 tablespoons butter
11 -
2 cups elbow macaroni
→ Honey Pepper Chicken
12 -
Vegetable oil, for frying
13 -
1/2 teaspoon black pepper
14 -
1/2 teaspoon salt
15 -
1 teaspoon paprika
16 -
1 cup all-purpose flour
17 -
1 cup buttermilk
18 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Honey Pepper Glaze
19 -
1/2 teaspoon red pepper flakes (optional)
20 -
1 teaspoon cracked black pepper
21 -
1 tablespoon soy sauce
22 -
1/3 cup honey
# How to Make It:
01 -
Scoop the creamy pasta into bowls, then pile on honey pepper chicken. Sprinkle over parsley or more pepper if you want.
02 -
Stir the cooked macaroni into your cheese sauce till every pasta piece is covered in cheesy goodness.
03 -
Melt butter in your pan over medium. Whisk in flour. Keep mixing for about a minute. Slowly pour in milk and cream, keep whisking until it looks smooth. Drop in cheddar and mozzarella. Let 'em melt and get silky. Sprinkle in garlic powder, onion powder, and season with salt and pepper.
04 -
Fill a big pot with salty water and bring it to a boil. Toss in the elbow macaroni and cook 'til they're just the right kind of firm (check the box for times). Drain and put aside.
05 -
Roll the hot crispy chicken pieces in your warm, sticky glaze so they're all covered.
06 -
Pour honey, soy sauce, cracked pepper, and chili flakes into a small pot. Let it bubble gently for a couple minutes, stirring so nothing sticks, till it thickens just a bit.
07 -
Warm veggie oil in your frying pan on medium. Coat the chicken chunks in seasoned flour, then shake off any extra. Fry them in batches so you don't crowd the pan. Let them turn golden and cooked inside, flipping after 4–5 minutes. Move them to paper towels to drain.
08 -
Mix together flour, paprika, salt, and pepper in a big bowl. Give it a good stir.
09 -
Pop those chicken pieces into a bowl. Drown them in buttermilk and let them hang out for at least 20 minutes.
# Additional Tips:
01 -
Want more crunch? Let the fried chicken sit on paper towels before you glaze it up.
02 -
Shred your own cheese so it melts extra creamy into your sauce.