Directions
- 1Marinate the chicken with buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and cayenne powder. Rest for 1-2 hrs/ overnight.
- 2Prepare the flour mix by combining flour, cayenne powder, black pepper, salt, garlic powder, and onion powder.
- 3In a separate bowl, whisk together buttermilk, hot sauce, black pepper, and salt.
- 4Coat each chicken tender in the flour mix, then dip in the buttermilk mixture, and finally coat again in the flour mix. Rest for at least 10 minutes.
- 5Fry the chicken tenders until golden brown.
- 6Prepare the glaze by simmering melted butter, hot sauce, and honey on the stove for 10 minutes.
- 7Glaze the fried chicken tenders with the honey hot sauce mixture.
- 8Prepare the Mac and Cheese sauce by sautéing garlic in butter, then adding flour and stirring until smooth. Add heavy cream, cream cheese, black pepper, paprika, onion powder, garlic powder, salt, hot sauce, and pasta water. Cook on low-medium heat.
- 9Stir in cheddar and mozzarella cheese until melted and smooth.
- 10Add boiled elbow macaroni to the cheese sauce and mix well.
- 11Add the Mac and Cheese to the baking dish, top with more cheddar and mozzarella cheese, and bake for 10-15 minutes.
Ingredients
- 8 chicken tenders
- 1 cup buttermilk
- 0.25 cup hot sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne powder
- 1 cup flour
- 1 cup buttermilk
- 2 tbsp hot sauce
- 1 tsp black pepper
- 1 tsp salt
- 0.25 cup melted butter
- 1 tbsp hot sauce
- 1 tbsp honey
- 4 garlic, chopped
- 2 tbsp butter
- 1 tbsp flour
- 2 cup heavy cream
- 4 tbsp cream cheese
- 1 tbsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 2 tsp hot sauce
- 0.5 cup pasta water
- 1 cup cheddar cheese
- 1 cup mozzarella
- 1 lb elbow macaroni
Equipment
bowlwhiskmeasuring spoonsfrying panspatula
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