Honey Pepper Chicken Mac (Print-Friendly Version)
# What You'll Need:
→ Macaroni and Cheese
01 -
Black pepper, use as much as you like
02 -
Salt, sprinkle in however much you want
03 -
1/2 teaspoon onion powder
04 -
1/2 teaspoon garlic powder
05 -
1/2 cup mozzarella cheese, shredded
06 -
2 cups sharp cheddar, shredded
07 -
1 cup heavy cream
08 -
2 cups milk, whole
09 -
2 tablespoons flour, all-purpose
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 flour, all-purpose
17 -
1 cup buttermilk
18 -
2 skinless boneless chicken breasts, chopped into small pieces
→ Honey Pepper Glaze
19 -
1/2 teaspoon red chili flakes if you want heat
20 -
1 teaspoon cracked black pepper
21 -
1 tablespoon soy sauce
22 -
1/3 cup honey
# Step-by-Step Directions:
01 -
Scoop cheesy pasta into bowls. Pile the honey pepper chicken right on top. Sprinkle some parsley or a bit more pepper if you want to jazz things up.
02 -
Fold the drained macaroni into your cheesy mixture. Make sure every bite is covered in sauce.
03 -
Warm a saucepan on medium, drop in your butter to melt. Toss in the flour. Whisk for a minute or two. Pour in the milk and cream a little at a time. Keep mixing to knock out any lumps. Go low with the heat then add both cheeses and stir until totally melted. Finish it off with onion powder, garlic powder, plus salt and pepper.
04 -
Boil a big pot of salted water, then drop in the macaroni. Cook till just slightly firm following the box directions. Drain and put aside.
05 -
Put all the fried chicken into a bowl with the warm honey pepper sauce. Toss everything together so each piece gets plenty of glaze.
06 -
Grab a small pot and mix together honey, soy sauce, black pepper, and chili flakes if you want. Heat on low for a few minutes while stirring. Stop once it thickens a bit.
07 -
Put oil in a deep pan and heat over medium. Coat each piece of chicken in your seasoned flour. Shake off the leftover flour. Fry small batches for four or five minutes on each side, so they're golden and cooked. Let them cool and drain on paper towels.
08 -
Dump flour in a big mixing bowl. Sprinkle in paprika, salt, and a little black pepper. Stir until it all looks even.
09 -
Toss your chicken pieces into a bowl with buttermilk. Let them soak for twenty minutes or so.
# Helpful Notes:
01 -
To make that chicken extra crunchy, let it drain on paper towels before coating with the glaze.
02 -
Shredding fresh cheese makes your sauce silky smooth.