Honey Pepper Chicken Mac (Printer-Friendly Layout)
Cheesy noodles and honey-glazed chicken make every bite sweet, creamy, and full of peppery goodness.
# Ingredients You'll Need:
→ Mac and Cheese
01 -
Salt and fresh black pepper, as much as you like
02 -
0.5 g onion powder
03 -
0.5 g garlic powder
04 -
60 g shredded mozzarella
05 -
200 g shredded cheddar
06 -
240 ml heavy cream
07 -
480 ml whole milk
08 -
30 g all-purpose flour
09 -
30 g unsalted butter
10 -
200 g elbow macaroni
→ Honey Pepper Chicken
11 -
Vegetable oil for frying
12 -
1 g black pepper
13 -
2 g salt
14 -
2 g paprika
15 -
120 g all-purpose flour
16 -
240 ml buttermilk
17 -
2 boneless chicken breasts, skin off, cut bite-sized
→ Honey Pepper Glaze
18 -
1 g red pepper flakes (totally up to you)
19 -
2 g cracked black pepper
20 -
15 ml soy sauce
21 -
80 ml honey
→ Garnish
22 -
Extra black pepper, freshly cracked (your call)
23 -
Chopped parsley, fresh (throw some on if you want)
# Step-by-Step Instructions:
01 -
Pour buttermilk over the chicken chunks. Let them hang out in the fridge to soak for at least 20 minutes.
02 -
In a bowl, stir together some flour, salt, black pepper, and paprika. This is what you'll need to coat the chicken.
03 -
Drop the marinated chicken into your flour mix. Shake off the extra. Heat up a good amount of vegetable oil in a deep frying pan. In small groups, cook those chicken pieces for about 4 to 5 minutes each side until they get crispy and golden. Move them to a plate lined with paper towels when they're done.
04 -
Toss honey, soy sauce, cracked black pepper, and your choice of red pepper flakes into a small pan. Keep it over low heat, stirring for a few minutes until it thickens up a bit.
05 -
Roll your fried chicken pieces in the honey pepper glaze. Get them well covered.
06 -
Boil up the elbow macaroni in a big pot of salted water. Follow the pasta box for the best texture. Once they're just right, drain and put aside.
07 -
Set a pan on medium heat and melt your butter. Mix in flour and let it cook for a minute or two. Start adding milk and cream bit by bit, whisking so it gets smooth and thick. Turn the heat down low, then add cheddar, mozzarella, and sprinkle in garlic and onion powder with some salt and pepper. Keep stirring until you have a super creamy cheese sauce.
08 -
Dump the cooked macaroni into your cheese sauce. Mix well so every noodle gets covered in cheese.
09 -
Scoop the cheesy pasta into bowls, stack some glazed chicken on top, and finish with parsley or a dash more black pepper if you feel like it. Enjoy while it's hot!
# Extra Tips and Tricks:
01 -
Let the freshly fried chicken chill on some paper towels so it stays crunchy before you dunk it in the glaze.
02 -
Keep your cheese sauce bubbling gently, not hard, so it doesn't get weird or separate.