Honey Buffalo Chicken Bites with Creamy Baked Mac N Cheese

Serves 1
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Directions

  1. 1In a bowl, mix chicken with buttermilk, pickle juice, buffalo sauce, and seasonings.
  2. 2Let it marinate for 3-4 hours (or up to overnight in the fridge).
  3. 3In another bowl, mix flour, cornstarch, and seasonings until well combined.
  4. 4Remove chicken from marinade and dredge in the flour mixture.
  5. 5Press to coat well.
  6. 6Shake off excess.
  7. 7Let it sit for 10 minutes before frying.
  8. 8Heat oil in a pot to 350°F (175°C).
  9. 9Fry chicken in batches for 4–5 minutes until golden and crispy.
  10. 10Drain on paper towels or wire rack.
  11. 11In a saucepan, melt butter, add buffalo sauce, honey, brown sugar, and garlic powder.
  12. 12Simmer for 2–3 minutes, stirring.
  13. 13Taste and adjust sweetness or heat.
  14. 14In a large bowl, toss the fried chicken bites with the warm honey buffalo sauce.
  15. 15Coat evenly.
  16. 16Boil pasta in salted water until al dente.
  17. 17Drain and set aside.
  18. 18In a saucepan, melt butter over medium heat.
  19. 19Add minced garlic and cook until fragrant.
  20. 20Whisk in flour to make a roux; cook for 1–2 minutes.
  21. 21Slowly whisk in milk and cream until smooth.
  22. 22Cook until slightly thickened, about 3–4 minutes.
  23. 23Add seasonings and mix until fully incorporated.
  24. 24Reduce heat to low.
  25. 25Stir in shredded cheeses until melted.
  26. 26Stir cooked pasta into the cheese sauce.
  27. 27Pour into a greased baking dish.
  28. 28Add cheese on top and bake at 350F (175C) for 15-18 minutes.
  29. 29Turn oven on broil and cook for 2-3 minutes or until cheese is slightly golden and bubbly.

Ingredients

  • 1.5 lb boneless chicken breast, diced
  • 1 cup buttermilk
  • 1 large egg
  • 0.25 cup pickle juice
  • 0.25 cup buffalo sauce
  • 2 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp chicken seasoning
  • 0.5 tsp black pepper
  • 1 cup all purpose flour
  • 0.5 cup cornstarch
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp cayenne
  • 1 tsp chicken seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.33 cup buffalo sauce
  • 0.5 cup honey
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • Salt
  • 12 oz macaroni noodles
  • 1 lb Colby jack cheese, shredded
  • 0.5 lb medium sharp cheddar, shredded
  • 0.5 lb mozzarella cheese, shredded
  • 12 oz evaporated milk
  • 2 cups heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 4 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp chicken bouillon powder
  • Salt and pepper

Equipment

bowlpotpaper towelswire racksaucepanlarge bowlbaking dish

Tips

  • Use more or less cayenne pepper depending on spice preference.
  • Let the chicken marinate for 3-4 hours or up to overnight in the fridge.
  • Let the dredged chicken sit for 10 minutes before frying.
  • Fry chicken in batches until golden and crispy.
  • Adjust sweetness or heat of the sauce to taste.
  • Boil pasta in salted water until al dente.
  • Cook garlic until fragrant.
  • Whisk in flour to make a roux; cook for 1-2 minutes.
  • Slowly whisk in milk and cream until smooth.
  • Cook until slightly thickened.
  • Reduce heat to low when stirring in cheese for mac n cheese.
  • Turn oven on broil for 2-3 minutes or until cheese is slightly golden and bubbly.

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