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