Description
Crispy golden chicken tenders coated in a sweet and spicy honey pepper sauce, served over a bed of creamy, velvety macaroni and cheese. This dish is comfort food at its best—perfect for family dinners or special occasions. The balance of flavors and textures makes every bite unforgettable!
Ingredients
Scale
For the Honey Pepper Chicken:
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 1 cup breadcrumbs (Panko for extra crunch)
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Honey Pepper Sauce:
- 1/3 cup honey
- 1/4 cup soy sauce
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
For the Creamy Macaroni and Cheese:
- 2 cups elbow macaroni (or your preferred pasta shape)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Prepare the Chicken:
- Set up a breading station with three bowls: one with flour, salt, and pepper; one with beaten eggs; and one with breadcrumbs.
- Dredge each chicken tender in the flour mixture, dip it in the eggs, and coat thoroughly with breadcrumbs.
- Fry the Chicken:
- Heat about 1 inch of vegetable oil in a skillet over medium heat.
- Fry the chicken tenders for 3–4 minutes per side, or until golden brown and crispy. Make sure the internal temperature reaches 165°F (74°C).
- Place the chicken on paper towels to drain excess oil.
- Make the Honey Pepper Sauce:
- In a small saucepan, combine honey, soy sauce, red pepper flakes, garlic powder, and apple cider vinegar.
- Simmer over medium heat for 2–3 minutes, stirring occasionally.
- For a thicker sauce, stir in the cornstarch slurry and cook until the sauce thickens.
- Toss the fried chicken tenders in the sauce until fully coated.
- Cook the Macaroni:
- Bring a large pot of salted water to a boil and cook the macaroni according to package instructions. Drain and set aside.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to create a roux.
- Gradually add the warm milk, whisking constantly until the mixture thickens.
- Lower the heat and stir in the cheddar and mozzarella cheeses until melted.
- Add garlic powder, then season with salt and black pepper to taste.
- Mix the cooked macaroni into the cheese sauce until fully coated.
- Assemble the Dish:
- Plate the creamy macaroni and cheese as a base.
- Top with the honey pepper chicken tenders.
- Garnish with freshly chopped parsley or grated Parmesan, if desired.
Notes
- For less spice, reduce the amount of crushed red pepper flakes in the sauce.
- Use Panko breadcrumbs for extra crispy chicken.
- Want to make it ahead? Bread the chicken tenders in advance and fry just before serving for the freshest flavor.
- If reheating the macaroni and cheese, add a splash of milk to restore its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying, stovetop
- Cuisine: American-inspired comfort food
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 620
- Sugar: 18g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105 mg
Keywords: Sweet and spicy chicken, creamy mac and cheese, honey pepper chicken, comfort food