Hot Honey Chicken Tenders, Mac & Cheese with Collard Greens
Serves 1
Directions
- 1Season chicken tenders with pepper, garlic powder, Tony Chachere's No Salt Seasoning Blend, and paprika.
- 2Add Louisiana hot sauce to the seasoned chicken tenders.
- 3Submerge the chicken tenders in buttermilk and mix well.
- 4Marinate the chicken tenders in the refrigerator for 2 to 4 hours.
- 5Chop the collard greens.
- 6Wash the chopped collard greens thoroughly about five to six times until the water is clear.
- 7Chop an entire onion and some garlic.
- 8Sauté the chopped onion and garlic in a pot for a few minutes.
- 9Add a smoked turkey drum to the pot with the sautéed onions and garlic.
- 10Pour in 4 cups of chicken stock.
- 11Add the collard greens to the pot until they wilt down.
- 12Season the collard greens with chicken bouillon, brown sugar, butter, and a splash of vinegar.
- 13Cover the pot and let the collard greens simmer on low for about 2 hours until the turkey meat falls off the bone.
- 14Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
- 15Boil Cellentani noodles for about 8 minutes.
- 16Melt 3 tablespoons of butter in a pan.
- 17Season the melted butter with salt, pepper, garlic powder, and paprika.
- 18Add 3 tablespoons of flour to the seasoned butter to create a roux.
- 19Slowly whisk in an entire can of Carnation Kickin' Jalapeño Flavored Evaporated Milk.
- 20Add a few tablespoons of Dijon mustard to the sauce.
- 21Slowly whisk in 2 cups of heavy whipping cream.
- 22Slowly whisk in half of the shredded cheese mixture.
- 23Add more seasonings to the cheese sauce and fold in the cooked noodles.
- 24Layer the mac and cheese in a baking dish with noodles and cheese, topping with the remaining cheese.
- 25Bake the mac and cheese in the oven at 375°F for about 25 minutes until the top is crispy.
- 26Dredge the marinated chicken tenders in a mixture of flour, corn starch, and seasonings.
- 27Let the coated chicken tenders rest on a wire rack.
- 28Fry the chicken tenders in oil heated to 350°F for about 8 minutes until crispy.
- 29Melt butter, hot sauce, and honey in a pan to create the hot honey sauce.
- 30Toss the fried chicken tenders in the hot honey sauce.
- 31Serve the hot honey chicken tenders, mac and cheese, and collard greens on a plate.
- 32Drizzle collard greens with vinegar and hot sauce.
Ingredients
- chicken tenders
- pepper
- garlic powder
- Tony Chachere's No Salt Seasoning Blend
- paprika
- Louisiana hot sauce
- buttermilk
- collard greens
- 1 onion
- garlic
- 1 smoked turkey drum
- 4 cups chicken stock
- chicken bouillon
- brown sugar
- butter
- vinegar
- Barilla Cellentani pasta
- 1 pound mozzarella cheese
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar cheese
- 3 tablespoons butter for roux
- salt
- pepper for roux
- garlic powder for roux
- paprika for roux
- 3 tablespoons flour
- 1 can Carnation Kickin' Jalapeño Flavored Evaporated Milk
- tablespoons Dijon mustard
- 2 cups heavy whipping cream
- flour for dredging
- corn starch
- honey
Equipment
mixing bowlknifecutting boardpotstrainergraterfrying panwhiskbaking dishwire rackoven
Tips
- Always chop up an entire onion and some garlic for the collard greens.
- Wash collard greens five to six times until the water runs clear to avoid graininess.
- For mac and cheese, use jalapeño flavored condensed milk for a unique taste.
- Rest chicken tenders on a wire rack after coating them to prepare for frying.
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