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Honey Buffalo Chicken with Mac n Cheese

Serves 1
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Directions

  1. 1Mix diced chicken with buttermilk, pickle juice, buffalo sauce and seasonings in a bowl.
  2. 2Cover with plastic wrap and let it marinate for 3-4 hours (or up to overnight in the fridge).
  3. 3In a separate bowl, mix flour, cornstarch and seasonings until well combined.
  4. 4Remove chicken from marinade and dredge in the flour mixture. Press to coat well and shake off excess.
  5. 5Let it sit for 10 minutes before frying.
  6. 6Heat oil in a pot to 350°F (175°C).
  7. 7Fry chicken in batches for 4–5 minutes until golden and crispy.
  8. 8Drain on paper towels or wire rack.
  9. 9In a saucepan, melt butter, add buffalo sauce, honey, brown sugar and garlic powder and simmer for 2–3 minutes, stirring.
  10. 10Taste and adjust sweetness or heat.
  11. 11Toss the fried chicken bites with the warm honey buffalo sauce to coat evenly.
  12. 12Boil pasta in salted water until al dente, then drain and set aside.
  13. 13In a saucepan, melt butter over medium heat, add minced garlic and cook until fragrant.
  14. 14Whisk in flour to make a roux and cook for 1–2 minutes.
  15. 15Slowly whisk in milk and cream until smooth. Cook until slightly thickened, about 3–4 minutes.
  16. 16Add seasonings and mix until fully incorporated.
  17. 17Reduce heat to low and stir in shredded cheeses until melted.
  18. 18Stir cooked pasta into the cheese sauce and pour into a greased baking dish.
  19. 19Add cheese on top and bake at 350F (175C) for 15-18 minutes.
  20. 20Turn 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
  • to taste 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
  • to taste salt and pepper

Equipment

glass bowlwooden traywooden plateforkspoonpan

Tips

  • Marinate chicken for 3-4 hours (or up to overnight in the fridge).
  • Fry chicken in batches for 4–5 minutes until golden and crispy.

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