Creamy Honey Pepper Chicken Mac
Cheesy macaroni with honey-pepper glazed chicken delivers a harmony of creamy, sweet, and spicy flavors.
Prep Time 20 Minutes
Cook Time 30 Minutes
Total Time 50 Minutes
By: Barbara
Category: Hearty Mains
Difficulty: Intermediate
Cuisine: American
Yield: 4 Servings (One generous bowl per serving)
Dietary: ~
Ingredients
→ Mac and Cheese
01 2 cups elbow macaroni
02 2 tablespoons unsalted butter
03 2 tablespoons all-purpose flour
04 2 cups whole milk
05 1 cup heavy cream
06 2 cups shredded cheddar cheese
07 1/2 cup shredded mozzarella cheese
08 1/2 teaspoon garlic powder
09 1/2 teaspoon onion powder
10 Salt, to taste
11 Black pepper, to taste
→ Honey Pepper Chicken
12 2 boneless skinless chicken breasts, cut into bite-sized pieces
13 1 cup buttermilk
14 1 cup all-purpose flour
15 1 teaspoon paprika
16 1/2 teaspoon salt
17 1/2 teaspoon black pepper
18 Vegetable oil, for frying
→ Honey Pepper Glaze
19 1/3 cup honey
20 1 tablespoon soy sauce
21 1 teaspoon cracked black pepper
22 1/2 teaspoon red pepper flakes (optional)
→ Garnish
23 Fresh parsley (optional)
24 Extra black pepper (optional)
Instructions
Step 01
Place chicken pieces in a bowl and cover with buttermilk. Refrigerate and soak for at least 20 minutes.
Step 02
In a separate bowl, combine flour, paprika, salt, and black pepper.
Step 03
Heat vegetable oil in a large skillet over medium heat. Remove chicken from buttermilk, dredge each piece thoroughly in the flour mixture, and shake off any excess. Fry chicken in batches until deeply golden and crisp, approximately 4 to 5 minutes per side. Drain on paper towels.
Step 04
Add honey, soy sauce, cracked black pepper, and red pepper flakes to a saucepan. Simmer gently over low heat for 2 to 3 minutes, stirring frequently until combined.
Step 05
Toss fried chicken pieces in the honey pepper glaze until all pieces are evenly coated.
Step 06
In a large pot of salted boiling water, cook elbow macaroni according to package instructions until al dente. Drain and set aside.
Step 07
Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring, for 1 to 2 minutes. Gradually add milk and heavy cream, whisking continuously to prevent lumps. Lower heat and fold in cheddar and mozzarella until completely melted. Stir in garlic powder, onion powder, salt, and black pepper.
Step 08
Mix drained macaroni into the cheese sauce until every piece is thoroughly coated.
Step 09
Spoon mac and cheese into serving bowls. Top generously with glazed honey pepper chicken. Garnish with chopped fresh parsley and extra cracked black pepper if desired.
Notes
- For an extra crispy finish on the chicken, double-dip in the flour mixture after soaking in buttermilk.
Tools You'll Need
- Large saucepan
- Large skillet
- Slotted spoon
- Whisk
- Colander
- Paper towels
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