Step-by-Step Instructions
Soak and Season the Chicken:
Let chicken breast pieces bathe in buttermilk minimum of 20 minutes so the meat gets juicy and tender This step is key for juicy fried bites
Dredge and Fry:
Mix flour paprika salt and black pepper well Take each buttermilk soaked piece and dredge in the flour mixture making sure every side gets coated Heat vegetable oil in a wide pan over medium heat When oil shimmers add chicken and fry for four to five minutes on each side or until deep golden and super crispy Remove and set on a paper towel lined plate to stay crunchy
Glaze the Fried Chicken:
While chicken drains combine honey soy sauce cracked black pepper and red pepper flakes in a small saucepan Stir nonstop over low heat just for a couple minutes until a glossy sweet spicy glaze forms Toss the fresh fried chicken pieces in the warm glaze coating thoroughly
Prepare the Macaroni and Cheese:
Boil elbow macaroni in well salted water following package directions until al dente Drain and set aside In a clean saucepan melt butter over medium heat Whisk in flour letting it bubble for one to two minutes until it loses its raw aroma Gradually pour in milk and then heavy cream whisking smooth Reduce heat and stir in shredded cheddar and mozzarella until you have a thick cheesy sauce Add garlic powder onion powder salt and pepper to taste blend well
Bring It All Together:
Stir the cooked drained macaroni into the cheese sauce so every noodle is completely coated Spoon the rich cheesy pasta into bowls or a big deep platter Top with warm honey pepper chicken right before serving Sprinkle with chopped parsley or extra cracked black pepper if you like
You Must Know
- This meal delivers both high protein and satisfying carbs for real comfort
- The glazed chicken stays crispy even after tossing thanks to the buttermilk soak and quick fry
- Leftovers reheat beautifully and extra glaze is magic drizzled over the next day
I absolutely love how the cream sauce hugs every noodle and when you get a crunchy chicken piece in the same bite the balance is pure joy Once my little cousin helped make the glaze and ended up spooning extra over his own plate
Storage Tips
Let leftovers cool completely and store in airtight containers Both mac and cheese and chicken can be refrigerated for up to three days For best results keep the chicken separate and re-crisp on a baking sheet in a hot oven before serving If freezing place the cheesy pasta and chicken in separate freezer safe containers The mac and cheese freezes well for up to one month and chicken for two weeks
Ingredient Substitutions
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