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Honey Buffalo Chicken with Mac n Cheese

Serves 1
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Directions

  1. 1Mix diced chicken with spices, buttermilk, pickle juice, and buffalo sauce.
  2. 2Cover the bowl with plastic wrap and let it marinate.
  3. 3In another bowl, combine flour, cornstarch, and seasonings.
  4. 4Dredge the marinated chicken in the flour mixture.
  5. 5Fry the chicken until golden and crispy.
  6. 6Toss the fried chicken in warm honey buffalo sauce.
  7. 7Melt butter in a saucepan.
  8. 8Add minced garlic and cook until fragrant.
  9. 9Whisk in flour to make a roux; cook for 1–2 minutes.
  10. 10Slowly whisk in milk and cream until smooth.
  11. 11Add seasonings and mix until fully incorporated.
  12. 12Stir in shredded cheeses until melted.
  13. 13Add the cooked pasta into the cheese sauce.
  14. 14Pour the mixture into a greased baking dish.
  15. 15Add cheese on top.
  16. 16Add a second layer of the mac and cheese mix.
  17. 17Add another layer of cheese on top.

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
  • to taste pepper

Equipment

bowlwooden plateforkpanwhisk

Tips

  • Marinate chicken with buttermilk, pickle juice, buffalo sauce, and seasonings for 3-4 hours, or up to overnight in the fridge.
  • Let dredged chicken sit for 10 minutes before frying.
  • Fry chicken in batches for 4–5 minutes until golden and crispy.
  • Simmer sauce ingredients for 2–3 minutes, stirring. Taste and adjust sweetness or heat.
  • Boil pasta in salted water until al dente.

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