Hot Honey Tenders w/ Mac & Cheese

20 mins
Serves 2
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Directions

  1. 1Marinate the chicken with buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and cayenne powder. Rest for 1-2 hrs/ overnight.
  2. 2Marinate the chicken with buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and cayenne powder. Rest for 1-2 hrs/ overnight.
  3. 3Marinate the chicken with buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and cayenne powder. Rest for 1-2 hrs/ overnight.
  4. 4Prepare the flour mix by combining flour, cayenne powder, black pepper, salt, garlic powder, and onion powder.
  5. 5Prepare the flour mix by combining flour, cayenne powder, black pepper, salt, garlic powder, and onion powder.
  6. 6Prepare the flour mix by combining flour, cayenne powder, black pepper, salt, garlic powder, and onion powder.
  7. 7In a separate bowl, whisk together buttermilk, hot sauce, black pepper, and salt.
  8. 8In a separate bowl, whisk together buttermilk, hot sauce, black pepper, and salt.
  9. 9In a separate bowl, whisk together buttermilk, hot sauce, black pepper, and salt.
  10. 10Coat 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.
  11. 11Coat 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.
  12. 12Coat 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.
  13. 13Fry the chicken tenders until golden brown.
  14. 14Fry the chicken tenders until golden brown.
  15. 15Fry the chicken tenders until golden brown.
  16. 16Prepare the glaze by simmering melted butter, hot sauce, and honey on the stove for 10 minutes.
  17. 17Prepare the glaze by simmering melted butter, hot sauce, and honey on the stove for 10 minutes.
  18. 18Prepare the glaze by simmering melted butter, hot sauce, and honey on the stove for 10 minutes.
  19. 19Glaze the fried chicken tenders with the honey hot sauce mixture.
  20. 20Glaze the fried chicken tenders with the honey hot sauce mixture.
  21. 21Glaze the fried chicken tenders with the honey hot sauce mixture.
  22. 22Prepare 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.
  23. 23Prepare 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.
  24. 24Prepare 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.
  25. 25Stir in cheddar and mozzarella cheese until melted and smooth.
  26. 26Stir in cheddar and mozzarella cheese until melted and smooth.
  27. 27Stir in cheddar and mozzarella cheese until melted and smooth.
  28. 28Add boiled elbow macaroni to the cheese sauce and mix well.
  29. 29Add boiled elbow macaroni to the cheese sauce and mix well.
  30. 30Add boiled elbow macaroni to the cheese sauce and mix well.
  31. 31Add the Mac and Cheese to the baking dish, top with more cheddar and mozzarella cheese, and bake for 10-15 minutes.
  32. 32Add the Mac and Cheese to the baking dish, top with more cheddar and mozzarella cheese, and bake for 10-15 minutes.
  33. 33Add 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
  • 8 chicken tenders
  • 8 chicken tenders
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp cayenne powder
  • 1 tsp cayenne powder
  • 1 tsp cayenne powder
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 2 tbsp hot sauce
  • 2 tbsp hot sauce
  • 2 tbsp hot sauce
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 1 tbsp hot sauce
  • 1 tbsp hot sauce
  • 1 tbsp hot sauce
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 4 garlic, chopped
  • 4 garlic, chopped
  • 4 garlic, chopped
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp flour
  • 2 cup heavy cream
  • 2 cup heavy cream
  • 2 cup heavy cream
  • 4 tbsp cream cheese
  • 4 tbsp cream cheese
  • 4 tbsp cream cheese
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tsp hot sauce
  • 2 tsp hot sauce
  • 2 tsp hot sauce
  • 0.5 cup pasta water
  • 0.5 cup pasta water
  • 0.5 cup pasta water
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese
  • 1 cup mozzarella
  • 1 cup mozzarella
  • 1 cup mozzarella
  • 1 lb elbow macaroni
  • 1 lb elbow macaroni
  • 1 lb elbow macaroni

Equipment

bowlwhiskmeasuring spoonsfrying panspatula