Honey Pepper Mac Chicken (Printable Version)
# What You'll Need:
→ Mac and Cheese
01 -
A shake of black pepper, or however much you want
02 -
Salt, just to your liking
03 -
1/2 teaspoon onion powder
04 -
1/2 teaspoon garlic powder
05 -
1/2 cup mozzarella, shredded
06 -
2 cups cheddar, shredded up
07 -
1 cup heavy cream
08 -
2 cups whole milk
09 -
2 tablespoons all-purpose flour
10 -
2 tablespoons unsalted butter
11 -
2 cups elbow macaroni
→ Honey Pepper Chicken
12 -
Enough vegetable oil for frying stuff up
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 skinless, boneless chicken breasts chopped into small chunks
→ Honey Pepper Glaze
19 -
1/2 teaspoon red pepper flakes, but only if you want a little heat
20 -
1 teaspoon cracked black pepper
21 -
1 tablespoon soy sauce
22 -
1/3 cup honey
→ Garnish
23 -
Extra black pepper is nice, but not required
24 -
Chopped fresh parsley, only if you want
# Steps to Follow:
01 -
Dish some mac and cheese into your bowls. Drop on lots of chicken tossed in that shiny glaze. Sprinkle parsley or dust on more pepper if that's your thing.
02 -
Stir the cooked pasta through the cheese sauce until you don't see any plain noodles left.
03 -
Melt your butter in a saucepan over medium. Drop in the flour and mix for a couple of minutes. Pour in milk and cream slowly, whisking so you don’t get lumps. Bring the heat down and add shredded cheddar and mozzarella. Mix until it's all melted together. Toss in garlic powder, onion powder, salt, and pepper.
04 -
Set a big pot of salted water to boil. Toss the macaroni in there and cook until it's firm but not hard—check the box for timing. Drain and put it aside.
05 -
Throw the fried chicken pieces into your honey-pepper glaze. Shake and toss until each piece is sticky and shiny.
06 -
Pour your honey and soy sauce into a small pot with cracked black pepper and those red pepper flakes if you want them. Simmer gently for a few minutes, stirring nonstop till it all comes together.
07 -
Heat up your skillet with oil on medium. Take each chicken piece from the buttermilk bath, roll it thoroughly in the flour mix, shake off extra, then fry. Flip after about 4 minutes, cook till super golden and crunchy. Let them sit on paper towels to catch extra grease.
08 -
In a different bowl, stir together flour, paprika, salt, and black pepper.
09 -
Lay your chicken pieces in a bowl, pour in buttermilk till they’re covered. Put that in the fridge and let the chicken soak for a minimum of 20 minutes.
# Additional Tips:
01 -
Want crunchier chicken? After you dip it in buttermilk the first time, coat it in flour again for an extra crispy touch.