Description
This Honey Pepper Chicken Mac and Cheese recipe combines crispy fried chicken coated in a sweet and spicy honey pepper sauce served atop creamy, cheesy macaroni. The dish features tender chicken marinated in buttermilk for extra juiciness, a flavorful honey soy glaze with cracked black pepper, and a classic homemade mac and cheese enriched with cheddar and mozzarella cheeses. Perfect for a comforting dinner that balances sweet, savory, and spicy flavors.
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 (about 2 cups)
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 1 cup of buttermilk for at least 30 minutes to tenderize and add moisture.
- Mix the Coating: In a bowl, combine 1 cup flour, 1 teaspoon salt, and 1/2 teaspoon 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 until coated, then fry in batches until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
- Make the Honey Pepper Sauce: In a saucepan, mix together 1/4 cup honey, 1/4 cup soy sauce, 1 tablespoon cracked black pepper, and 1 tablespoon apple cider vinegar. Bring to a simmer over medium heat.
- Thicken the Sauce: Whisk 1 tablespoon cornstarch with 1/4 cup water until smooth. Add this slurry to the simmering sauce and cook, stirring, for 2-3 minutes until thickened. Remove from heat and set aside.
- Cook the Macaroni: Prepare 8 oz elbow macaroni according to package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce: In a separate saucepan, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons flour and cook for 1-2 minutes to form a roux. Gradually whisk in 2 cups milk, cooking until the sauce thickens, about 5-7 minutes.
- Finish the Mac and Cheese: Remove the sauce from heat and stir in 2 cups shredded cheddar and 1/2 cup shredded mozzarella cheese until melted and smooth. Season with salt and pepper to taste. Combine the cheese sauce with the cooked macaroni.
- Assemble and Serve: Toss the fried chicken pieces in the honey pepper sauce until fully coated. Serve the sauced chicken over the creamy mac and cheese immediately for a warm, comforting meal.
Notes
- Marinating the chicken in buttermilk helps to tenderize it and improve flavor.
- Do not overcrowd the skillet when frying chicken to ensure even cooking and crispiness.
- The honey pepper sauce can be adjusted in sweetness and spice by altering the amount of honey and cracked black pepper.
- Use freshly cracked black pepper for the best flavor impact in the sauce.
- You can prepare the mac and cheese sauce ahead of time and reheat gently while assembling the dish.
