Hot Honey Tenders with Mac & Cheese

Serves 1
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Directions

  1. 1Place 8-10 chicken tenders in a large mixing bowl.
  2. 2Pour 1 cup of buttermilk over the chicken tenders.
  3. 3Add 1/4 cup of hot sauce.
  4. 4Add 1 tsp of salt.
  5. 5Add 1 tsp of black pepper.
  6. 6Add 1 tsp of garlic powder.
  7. 7Add 1 tsp of onion powder.
  8. 8Add 1 tsp of cayenne powder.
  9. 9Mix the ingredients thoroughly to coat the chicken tenders.
  10. 10Rest the marinated chicken for 1-2 hours or overnight in the refrigerator.
  11. 11In a separate bowl, add 1 cup of flour.
  12. 12Add 1 tsp of cayenne powder to the flour.
  13. 13Add 1 tsp of black pepper to the flour.
  14. 14Add 1 tsp of salt to the flour.
  15. 15Add 1 tsp of garlic powder to the flour.
  16. 16Add 1 tsp of onion powder to the flour.
  17. 17Whisk the dry ingredients together to create the flour mix for coating.
  18. 18In a separate bowl, pour 1 cup of buttermilk.
  19. 19Add 2 tbsp of hot sauce to the buttermilk.
  20. 20Add 1 tsp of black pepper to the buttermilk.
  21. 21Add 1 tsp of salt to the buttermilk.
  22. 22Whisk the milk coating ingredients together.
  23. 23Coat each chicken tender in the flour mix.
  24. 24Dip the floured chicken tender into the milk mixture.
  25. 25Coat the chicken tender in the flour mix again.
  26. 26Place the coated chicken tenders on a cooling rack and let them rest for at least 10 minutes.
  27. 27Heat oil in a frying pan until hot.
  28. 28Carefully place the chicken tenders into the hot oil.
  29. 29Fry the chicken tenders until they are golden brown on both sides.
  30. 30In a small bowl, add 1/4 cup of melted butter for the hot honey glaze.
  31. 31Add 1 tbsp of honey to the melted butter.
  32. 32Add 1 tbsp of hot sauce to the mixture.
  33. 33Whisk the ingredients until well combined.
  34. 34Simmer the hot honey glaze on the stove for 10 minutes.
  35. 35Brush the hot honey glaze onto the fried chicken tenders using a basting brush.
  36. 36Ensure both sides of the chicken tenders are coated with the glaze.
  37. 37In a saucepan, melt 2 tbsp of butter.
  38. 38Add 4-5 chopped garlic cloves to the melted butter and sauté until fragrant.
  39. 39Add 1 tbsp of flour to the garlic and butter mixture.
  40. 40Stir the flour into the mixture to create a roux.
  41. 41Pour 2 cups of heavy cream into the saucepan.
  42. 42Add 4 tbsp of cream cheese.
  43. 43Add 1 tsp of black pepper.
  44. 44Add 1 tsp of paprika.
  45. 45Add 1 tsp of onion powder.
  46. 46Add 1 tsp of garlic powder.
  47. 47Add 1 tsp of salt.
  48. 48Add 2 tsp of hot sauce.
  49. 49Whisk all ingredients together until smooth and creamy.
  50. 50Add 1/2 cup of pasta water to the sauce for desired consistency.
  51. 51Cook the sauce on low-medium heat until it thickens.
  52. 52Add 1 cup of cheddar cheese to the sauce.
  53. 53Add 1 cup of mozzarella cheese to the sauce.
  54. 54Stir the cheese into the sauce until fully melted and incorporated.
  55. 55Add the boiled elbow macaroni to the cheese sauce.
  56. 56Mix the macaroni thoroughly with the cheese sauce until every noodle is coated.
  57. 57Spoon a generous portion of the mac & cheese into individual baking dishes.
  58. 58Add additional shredded mozzarella cheese on top of the mac & cheese.
  59. 59Add additional shredded cheddar cheese on top of the mac & cheese.
  60. 60Place the baking dishes in the oven and bake for 10-15 minutes until the cheese is melted and bubbly.

Ingredients

  • 8 -10 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 tsp cayenne powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 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
  • 5 -Apr garlic, chopped
  • 2 tbsp butter
  • 1 tbsp flour
  • 2 cup heavy cream
  • 4 tbsp cream cheese
  • 1 tsp 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 pound elbow macaroni

Equipment

large mixing bowlmeasuring cupsmeasuring spoonswhiskbowlfrying panspatulabaking dishbaking racksaucepansmall bowl

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