Save Pin
Right when the hot, golden chicken met that sticky honey pepper sauce, I felt like I'd discovered something amazing. I flashed back to my early days of playing around with sweet and spicy flavors—each bite felt like a win. The rich, cheesy mac brought it all together, cooling off the heat and making this dish something everyone kept asking for at dinnertime.
How I stumbled onto honey pepper? Wild luck. I meant to whip up my usual honey soy sauce, but grabbed black pepper and tossed in a few red pepper flakes. Suddenly, my fried chicken went from usual to totally unforgettable. Ever since, I use that glaze whenever I want some extra pop on crispy chicken.
Irresistible Ingredients
- Cracked black pepper: bigger bits for sharp pops of flavor, balancing out the honey’s sweet edge
- Honey: makes the glaze shine, and raw or wildflower types bring more oomph
- Paprika: whether you pick smoky or sweet, it kicks the flavor up with warmth
- Buttermilk: helps chicken get super tender and adds a soft tang, especially if you use the freshest you can
- Mozzarella cheese: gives you that stretchy, melty magic, smoothing out cheddar's tang
- Cheddar cheese: sharp and bold, makes the sauce extra tasty—try it freshly shredded if possible
- Elbow macaroni: hollow tubes that grab onto every bit of sauce, so none goes to waste
When you’re out shopping, look for cheese that's bright and smells fresh. Grab chicken that's super fresh for juicier bites. Don’t underestimate what good honey can do for this glaze—it really takes it up a notch.
How to Make It
- The Sweet & Spicy Finish:
- Let the honey pepper mixture bubble on the stove so the taste gets bold and thickens up. This makes sure your chicken gets a nice even coat without it being too sticky.
- Golden Crunch Creation:
- Toss chicken into buttermilk to tenderize, then roll in seasoned flour and fry till that outside gets super crispy.
- Melt and Meld:
- Take your pot off the heat, dump in the cheeses, and stir—it'll melt smooth and stay shiny instead of getting gritty.
- Love in Every Stir:
- Pour in your milk and cream bit by bit while you whisk the roux to keep it creamy and stop the sauce from splitting.
- Building the Base:
- Melt down butter with flour into a thick paste (a roux), stirring well so your sauce comes out glossy, not lumpy.
Save Pin
Once, I totally forgot the glaze on the burner and it turned super thick, almost like chicken jam. I figured, why not try it anyway? Turns out, the thicker coating made it even stickier and more addictive—so now I know, not every mistake is bad in the kitchen!
Easy Prep Tips
You can whip up the cheese sauce ahead of time—just leave out the noodles and stash it in the fridge for two days max. When you’re hungry, boil pasta fresh, mix it together, then warm up on the stove. Add a tiny bit of milk if it needs help loosening up. You can also fry the chicken earlier, then get it toasty in the oven before you dunk it in glaze so it stays crunchy.
Tasty Twists
Try using smoked gouda instead of cheddar if you want a bolder, BBQ-like flavor. Pepper jack is another fun swap for folks who love spice. Tone down the red pepper flakes in your glaze for less kick, or throw in a squirt of sriracha if you’re chasing heat.
Must-Have Tools
Go for a heavy pot for your cheese work—it spreads heat better and stops burnt bits at the bottom. Stir things up with a wire whisk to make the sauce creamy. A cast-iron pan or deep fryer works great for chicken, keeping the temp steady for that crunch.
Pro Tips
1. Get your chicken nice and dry before you dunk in flour for more crunch.
2. Add cheese to the hot sauce only after you turn the burner off—it keeps things super smooth.
3. For the glaze, cook it just until it coats your spoon, not until it gets gummy or sticky.
This meal always feels like a low-key celebration, mixing gooey cheese, crunchy chicken, and that wild sweet-heat glaze. It’s proof that simple stuff, all together, can turn into something you won’t forget.
Save Pin
Common Questions
- → What’s the trick to making the chicken crust nice and crunchy?
Dipping the chicken in buttermilk makes it tender and helps the flour seasoning stick before frying in hot oil for a crisp outside.
- → Which cheeses are best to make the mac and cheese sauce?
Mixing sharp cheddar with mellow mozzarella melts well and gives you a rich, smooth sauce with great flavor.
- → Can I change how sweet the glaze is?
Definitely, you can add more or less honey or boost the pepper for the sweet and spicy balance you like.
- → Why do you put glaze on the chicken?
The honey pepper glaze adds a sticky, tasty layer that goes great with the crunchy fried chicken and creamy pasta below.
- → Is using buttermilk with chicken really needed?
Buttermilk helps soften the chicken and makes the coating stick better, so you get a crispier and flavor-packed crust when fried.