Honey Pepper Chicken Mac (Printable Version)
Warm, cheesy pasta with sticky-sweet chicken packs big flavor and just the right kick of pepper.
# What You'll Need:
→ Mac and Cheese
01 -
Black pepper, as much as you want
02 -
Salt to taste
03 -
1/2 teaspoon onion powder
04 -
1/2 teaspoon garlic powder
05 -
1/2 cup mozzarella cheese, shredded
06 -
2 cups cheddar cheese, shredded
07 -
1 cup heavy cream
08 -
2 cups whole milk
09 -
2 tablespoons flour
10 -
2 tablespoons butter, unsalted
11 -
2 cups elbow macaroni
→ Honey Pepper Chicken
12 -
Oil for frying
13 -
1/2 teaspoon pepper
14 -
1/2 teaspoon salt
15 -
1 teaspoon paprika
16 -
1 cup flour
17 -
1 cup buttermilk
18 -
2 chicken breasts, no bones or skin, chopped small
→ Honey Pepper Glaze
19 -
1/2 teaspoon red chili flakes if you want it hotter
20 -
1 teaspoon cracked pepper
21 -
1 tablespoon soy sauce
22 -
1/3 cup honey
→ Garnish
23 -
Extra black pepper if you're into it
24 -
Fresh parsley if you're feeling fancy
# Step-by-Step Guide:
01 -
Scoop out a heap of mac and cheese into a bowl, pile on the sweet peppery chicken, and sprinkle with a bit of parsley or pepper if you'd like.
02 -
Toss the drained noodles with the cheese mix until they're all covered up and gooey.
03 -
In a pan, melt the butter over medium. Add your flour and cook for about a minute, stirring the whole time. Slowly pour in the milk and cream, whisking so it stays smooth. Lower the heat, stir in your cheddar and mozzarella until everything’s melty. Drop in the garlic powder, onion powder, and a little salt and pepper.
04 -
Boil your macaroni in some salty water until it's just tender. Drain it and set it aside for later.
05 -
Throw the fried chicken into the sticky glaze and stir so every piece gets a shiny coating.
06 -
For the glaze, mix the honey, soy sauce, cracked pepper, and chili flakes in a pot. Let it bubble on low and keep stirring for a few minutes until it thickens a bit.
07 -
Get the oil nice and hot in a skillet. Pull the chicken out of the buttermilk, toss it in the seasoned flour, shake off excess, and fry it in batches. Cook until it's totally golden and crispy, about 4-5 minutes per side. Rest on paper towels.
08 -
Mix up your flour with paprika, salt, and pepper in a bowl—that’s your coating for the chicken.
09 -
Toss the chopped chicken into a bowl, pour buttermilk over it, and let it chill in the fridge for at least 20 minutes so it gets nice and tender.
# Additional Notes:
01 -
Want that chicken extra crunchy? Coat it again in flour after the buttermilk soak for more crunch.