Hot Honey Chicken Tenders, Mac & Cheese with Collard Greens

Serves 1
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Directions

  1. 1Season chicken tenders with pepper, garlic powder, Tony Chachere's No Salt Seasoning Blend, and paprika.
  2. 2Season chicken tenders with pepper, garlic powder, Tony Chachere's No Salt Seasoning Blend, and paprika.
  3. 3Season chicken tenders with pepper, garlic powder, Tony Chachere's No Salt Seasoning Blend, and paprika.
  4. 4Add Louisiana hot sauce to the seasoned chicken tenders.
  5. 5Add Louisiana hot sauce to the seasoned chicken tenders.
  6. 6Add Louisiana hot sauce to the seasoned chicken tenders.
  7. 7Submerge the chicken tenders in buttermilk and mix well.
  8. 8Submerge the chicken tenders in buttermilk and mix well.
  9. 9Submerge the chicken tenders in buttermilk and mix well.
  10. 10Marinate the chicken tenders in the refrigerator for 2 to 4 hours.
  11. 11Marinate the chicken tenders in the refrigerator for 2 to 4 hours.
  12. 12Marinate the chicken tenders in the refrigerator for 2 to 4 hours.
  13. 13Chop the collard greens.
  14. 14Chop the collard greens.
  15. 15Chop the collard greens.
  16. 16Wash the chopped collard greens thoroughly about five to six times until the water is clear.
  17. 17Wash the chopped collard greens thoroughly about five to six times until the water is clear.
  18. 18Wash the chopped collard greens thoroughly about five to six times until the water is clear.
  19. 19Chop an entire onion and some garlic.
  20. 20Chop an entire onion and some garlic.
  21. 21Chop an entire onion and some garlic.
  22. 22Sauté the chopped onion and garlic in a pot for a few minutes.
  23. 23Sauté the chopped onion and garlic in a pot for a few minutes.
  24. 24Sauté the chopped onion and garlic in a pot for a few minutes.
  25. 25Add a smoked turkey drum to the pot with the sautéed onions and garlic.
  26. 26Add a smoked turkey drum to the pot with the sautéed onions and garlic.
  27. 27Add a smoked turkey drum to the pot with the sautéed onions and garlic.
  28. 28Pour in 4 cups of chicken stock.
  29. 29Pour in 4 cups of chicken stock.
  30. 30Pour in 4 cups of chicken stock.
  31. 31Add the collard greens to the pot until they wilt down.
  32. 32Add the collard greens to the pot until they wilt down.
  33. 33Add the collard greens to the pot until they wilt down.
  34. 34Season the collard greens with chicken bouillon, brown sugar, butter, and a splash of vinegar.
  35. 35Season the collard greens with chicken bouillon, brown sugar, butter, and a splash of vinegar.
  36. 36Season the collard greens with chicken bouillon, brown sugar, butter, and a splash of vinegar.
  37. 37Cover the pot and let the collard greens simmer on low for about 2 hours until the turkey meat falls off the bone.
  38. 38Cover the pot and let the collard greens simmer on low for about 2 hours until the turkey meat falls off the bone.
  39. 39Cover the pot and let the collard greens simmer on low for about 2 hours until the turkey meat falls off the bone.
  40. 40Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  41. 41Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  42. 42Shred 1 pound of mozzarella, 1 pound of Colby Jack, and 8 ounces of sharp cheddar cheese.
  43. 43Boil Cellentani noodles for about 8 minutes.
  44. 44Boil Cellentani noodles for about 8 minutes.
  45. 45Boil Cellentani noodles for about 8 minutes.
  46. 46Melt 3 tablespoons of butter in a pan.
  47. 47Melt 3 tablespoons of butter in a pan.
  48. 48Melt 3 tablespoons of butter in a pan.
  49. 49Season the melted butter with salt, pepper, garlic powder, and paprika.
  50. 50Season the melted butter with salt, pepper, garlic powder, and paprika.
  51. 51Season the melted butter with salt, pepper, garlic powder, and paprika.
  52. 52Add 3 tablespoons of flour to the seasoned butter to create a roux.
  53. 53Add 3 tablespoons of flour to the seasoned butter to create a roux.
  54. 54Add 3 tablespoons of flour to the seasoned butter to create a roux.
  55. 55Slowly whisk in an entire can of Carnation Kickin' Jalapeño Flavored Evaporated Milk.
  56. 56Slowly whisk in an entire can of Carnation Kickin' Jalapeño Flavored Evaporated Milk.
  57. 57Slowly whisk in an entire can of Carnation Kickin' Jalapeño Flavored Evaporated Milk.
  58. 58Add a few tablespoons of Dijon mustard to the sauce.
  59. 59Add a few tablespoons of Dijon mustard to the sauce.
  60. 60Add a few tablespoons of Dijon mustard to the sauce.
  61. 61Slowly whisk in 2 cups of heavy whipping cream.
  62. 62Slowly whisk in 2 cups of heavy whipping cream.
  63. 63Slowly whisk in 2 cups of heavy whipping cream.
  64. 64Slowly whisk in half of the shredded cheese mixture.
  65. 65Slowly whisk in half of the shredded cheese mixture.
  66. 66Slowly whisk in half of the shredded cheese mixture.
  67. 67Add more seasonings to the cheese sauce and fold in the cooked noodles.
  68. 68Add more seasonings to the cheese sauce and fold in the cooked noodles.
  69. 69Add more seasonings to the cheese sauce and fold in the cooked noodles.
  70. 70Layer the mac and cheese in a baking dish with noodles and cheese, topping with the remaining cheese.
  71. 71Layer the mac and cheese in a baking dish with noodles and cheese, topping with the remaining cheese.
  72. 72Layer the mac and cheese in a baking dish with noodles and cheese, topping with the remaining cheese.
  73. 73Bake the mac and cheese in the oven at 375°F for about 25 minutes until the top is crispy.
  74. 74Bake the mac and cheese in the oven at 375°F for about 25 minutes until the top is crispy.
  75. 75Bake the mac and cheese in the oven at 375°F for about 25 minutes until the top is crispy.
  76. 76Dredge the marinated chicken tenders in a mixture of flour, corn starch, and seasonings.
  77. 77Dredge the marinated chicken tenders in a mixture of flour, corn starch, and seasonings.
  78. 78Dredge the marinated chicken tenders in a mixture of flour, corn starch, and seasonings.
  79. 79Let the coated chicken tenders rest on a wire rack.
  80. 80Let the coated chicken tenders rest on a wire rack.
  81. 81Let the coated chicken tenders rest on a wire rack.
  82. 82Fry the chicken tenders in oil heated to 350°F for about 8 minutes until crispy.
  83. 83Fry the chicken tenders in oil heated to 350°F for about 8 minutes until crispy.
  84. 84Fry the chicken tenders in oil heated to 350°F for about 8 minutes until crispy.
  85. 85Melt butter, hot sauce, and honey in a pan to create the hot honey sauce.
  86. 86Melt butter, hot sauce, and honey in a pan to create the hot honey sauce.
  87. 87Melt butter, hot sauce, and honey in a pan to create the hot honey sauce.
  88. 88Toss the fried chicken tenders in the hot honey sauce.
  89. 89Toss the fried chicken tenders in the hot honey sauce.
  90. 90Toss the fried chicken tenders in the hot honey sauce.
  91. 91Serve the hot honey chicken tenders, mac and cheese, and collard greens on a plate.
  92. 92Serve the hot honey chicken tenders, mac and cheese, and collard greens on a plate.
  93. 93Serve the hot honey chicken tenders, mac and cheese, and collard greens on a plate.
  94. 94Drizzle collard greens with vinegar and hot sauce.
  95. 95Drizzle collard greens with vinegar and hot sauce.
  96. 96Drizzle collard greens with vinegar and hot sauce.

Ingredients

  • chicken tenders
  • chicken tenders
  • chicken tenders
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • Tony Chachere's No Salt Seasoning Blend
  • Tony Chachere's No Salt Seasoning Blend
  • Tony Chachere's No Salt Seasoning Blend
  • paprika
  • paprika
  • paprika
  • Louisiana hot sauce
  • Louisiana hot sauce
  • Louisiana hot sauce
  • buttermilk
  • buttermilk
  • buttermilk
  • collard greens
  • collard greens
  • collard greens
  • 1 onion
  • 1 onion
  • 1 onion
  • garlic
  • garlic
  • garlic
  • 1 smoked turkey drum
  • 1 smoked turkey drum
  • 1 smoked turkey drum
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 4 cups chicken stock
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • brown sugar
  • brown sugar
  • brown sugar
  • butter
  • butter
  • butter
  • vinegar
  • vinegar
  • vinegar
  • Barilla Cellentani pasta
  • Barilla Cellentani pasta
  • Barilla Cellentani pasta
  • 1 pound mozzarella cheese
  • 1 pound mozzarella cheese
  • 1 pound mozzarella cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 1 pound Colby Jack cheese
  • 8 ounces sharp cheddar cheese
  • 8 ounces sharp cheddar cheese
  • 8 ounces sharp cheddar cheese
  • 3 tablespoons butter for roux
  • 3 tablespoons butter for roux
  • 3 tablespoons butter for roux
  • salt
  • salt
  • salt
  • pepper for roux
  • pepper for roux
  • pepper for roux
  • garlic powder for roux
  • garlic powder for roux
  • garlic powder for roux
  • paprika for roux
  • paprika for roux
  • paprika for roux
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 1 can Carnation Kickin' Jalapeño Flavored Evaporated Milk
  • 1 can Carnation Kickin' Jalapeño Flavored Evaporated Milk
  • 1 can Carnation Kickin' Jalapeño Flavored Evaporated Milk
  • tablespoons Dijon mustard
  • tablespoons Dijon mustard
  • tablespoons Dijon mustard
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • flour for dredging
  • flour for dredging
  • flour for dredging
  • corn starch
  • corn starch
  • corn starch
  • honey
  • honey
  • 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.
Hot Honey Chicken Tenders, Mac & Cheese with Collard Greens | Clip Recipe