Description
Crispy fried chicken tenders glazed with a sweet and spicy hot honey sauce, served alongside creamy baked macaroni and cheese. This comforting meal combines a flavorful kick with rich, cheesy goodness for a satisfying dinner perfect for family and friends.
Ingredients
Scale
Chicken Tenders
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil, for frying
- 1/4 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon butter, melted
Baked Mac and Cheese
- 2 cups elbow macaroni, cooked and drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Marinate the Chicken: Place the chicken tenders in a bowl and cover them with buttermilk. Let them marinate for at least 30 minutes to tenderize and add flavor.
- Prepare the Flour Mixture: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, salt, and black pepper. This mixture will coat the chicken for frying.
- Coat the Chicken: Remove the chicken tenders from the buttermilk, allowing excess to drip off, then dredge them thoroughly in the flour mixture until well coated.
- Fry the Chicken: Heat oil in a skillet to 350°F (175°C). Fry the coated chicken tenders in batches until they are golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
- Make the Hot Honey Glaze: In a small bowl, mix together the honey, hot sauce, and melted butter. Brush this glaze generously over the fried chicken tenders to add a delightful sweet and spicy flavor.
- Prepare the Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk, whisking constantly until the sauce thickens. Stir in the shredded cheddar and mozzarella cheeses until melted and smooth. Season with salt, black pepper, and garlic powder.
- Assemble the Mac and Cheese: Combine the cooked elbow macaroni with the cheese sauce, then transfer to a baking dish. Optionally, top with additional cheese for extra gooeyness.
- Bake the Mac and Cheese: Preheat the oven to 375°F (190°C). Bake the assembled macaroni and cheese for about 20 minutes until bubbly and lightly golden on top. Sprinkle with fresh parsley before serving.
Notes
- For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk and flour mixture again before frying.
- Adjust the amount of hot sauce in the glaze to control the spiciness according to your taste.
- Use freshly shredded cheese for best melting results and flavor.
- You can prepare the mac and cheese in advance and bake just before serving to save time.
