Hot Honey Chicken Tenders with Baked Mac and Cheese Recipe

Introduction

These Hot Honey Chicken Tenders paired with creamy Baked Mac and Cheese make for a deliciously comforting meal. The sweet and spicy glaze on crispy chicken tenders perfectly complements the rich, cheesy pasta. It’s an easy dish that’s sure to please the whole family.

Ingredients

• 1 pound chicken tenders
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Oil, for frying
• 1/4 cup honey
• 2 tablespoons hot sauce
• 1 tablespoon butter, melted
• 2 cups elbow macaroni, cooked and drained
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Step 1: Marinate chicken tenders in buttermilk for at least 30 minutes to tenderize and add moisture.
2. Step 2: In a bowl, combine the flour, paprika, garlic powder, salt, and black pepper to make the coating mixture.
3. Step 3: Dredge the marinated chicken tenders thoroughly in the flour mixture to coat evenly.
4. Step 4: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the coated tenders until golden brown and cooked through, then drain on paper towels.
5. Step 5: In a small bowl, mix together honey, hot sauce, and melted butter to prepare the hot honey glaze.
6. Step 6: Brush the hot honey glaze generously over the fried chicken tenders while they are still hot for maximum flavor.
7. Step 7: Preheat the oven to 375°F (190°C) to prepare for baking the mac and cheese.
8. Step 8: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour to make a roux, cooking for about 1 minute.
9. Step 9: Gradually add milk to the roux, whisking constantly until the sauce thickens and becomes smooth.
10. Step 10: Remove from heat and stir in shredded cheddar, mozzarella, salt, black pepper, and garlic powder until the cheese is fully melted and the sauce is creamy.
11. Step 11: Toss the cooked elbow macaroni in the cheese sauce until well coated, then transfer to a greased baking dish.
12. Step 12: Top with extra shredded cheese and bake for 20 minutes, or until the top is golden and bubbly.

Tips & Variations

• For extra crispiness, double dredge the chicken tenders by dipping them back into the buttermilk and flour mixture before frying.
• Adjust the amount of hot sauce in the glaze to suit your preferred spice level.
• Add a pinch of cayenne pepper to the flour mixture for extra heat in the chicken coating.
• Use a blend of different cheeses like Gruyere or Parmesan in the mac and cheese for deeper flavor.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.

Storage

Store leftover hot honey chicken tenders and baked mac and cheese separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken tenders in a preheated oven at 350°F (175°C) for 10 minutes to crisp them up again. Reheat mac and cheese covered in the oven at 350°F (175°C) until warmed through, about 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken tenders instead of frying?

Yes, you can bake the chicken tenders at 400°F (200°C) for 20–25 minutes, turning halfway through, until golden and cooked through. They won’t be as crispy but will still be delicious.

What type of hot sauce works best in the glaze?

A classic buffalo-style hot sauce like Frank’s RedHot works well, but you can use your favorite variety depending on your heat preference and flavor profile.

Hot Honey Chicken Tenders with Baked Mac and Cheese Recipe

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★★★★★

4.5 from 105 reviews

Crispy and flavorful Hot Honey Chicken Tenders served alongside rich and creamy Baked Mac and Cheese make a delightful comfort food meal. The chicken tenders are marinated in buttermilk, coated with a spiced flour mix, fried to golden perfection, and brushed with a sweet and spicy hot honey glaze. The baked mac and cheese features a luscious cheese sauce made from cheddar and mozzarella, baked until bubbly and golden on top.

• Author: Bella
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

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Chicken Tenders and Marinade

• 1 pound chicken tenders
• 1 cup buttermilk

Coating

• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Oil, for frying (about 2 cups)

Hot Honey Glaze

• 1/4 cup honey
• 2 tablespoons hot sauce
• 1 tablespoon butter, melted

Baked Mac and Cheese

• 2 cups elbow macaroni, cooked and drained
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Extra shredded cheese (about 1/2 cup) for topping

Instructions

1. Marinate Chicken: Place the chicken tenders in a bowl and cover them with buttermilk. Let them marinate for at least 30 minutes to tenderize and impart flavor.
2. Prepare Coating: In a separate bowl, combine the flour, paprika, garlic powder, salt, and black pepper to create the seasoned dredging mixture.
3. Coat Chicken: Remove chicken tenders from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the flour mixture, ensuring an even coating.
4. Fry Chicken: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the coated chicken tenders in batches until golden brown and fully cooked through, about 4-6 minutes per batch. Drain on paper towels to remove excess oil.
5. Make Hot Honey Glaze: In a small bowl, whisk together honey, hot sauce, and melted butter until smooth.
6. Glaze Chicken: While the tenders are still hot, brush them generously with the hot honey glaze, coating each piece thoroughly for a perfect sweet and spicy finish.
7. Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking the mac and cheese.
8. Make Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes to eliminate raw flour taste, forming a roux.
9. Add Milk and Thicken: Gradually pour in 2 cups of milk, whisking constantly to prevent lumps. Continue to cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
10. Add Cheese and Seasoning: Remove sauce from heat and stir in shredded cheddar, mozzarella, salt, black pepper, and garlic powder until all cheese is melted and the sauce is smooth and creamy.
11. Combine Pasta and Sauce: Toss the cooked and drained elbow macaroni into the cheese sauce until evenly coated.
12. Bake Mac and Cheese: Transfer the cheesy macaroni to a greased baking dish. Sprinkle extra shredded cheese on top. Bake in the preheated oven for 20 minutes or until bubbly and golden brown on top.

Notes

• Marinating the chicken in buttermilk helps keep it moist and tender during frying.
• Use a thermometer to maintain oil temperature at 350°F to ensure the chicken cooks evenly and stays crispy.
• The hot honey glaze can be adjusted for sweetness or spiciness by varying the amount of honey or hot sauce used.
• Macaroni can be cooked al dente before baking to avoid mushy texture after baking.
• For a richer mac and cheese, substitute some milk with half-and-half or cream.
• Make sure the roux is cooked briefly to avoid a raw flour taste in the cheese sauce.
• Leftover baked mac and cheese can be reheated in the oven to maintain its creamy texture and crisp topping.

Keywords: hot honey chicken tenders, baked mac and cheese, comfort food, fried chicken, creamy mac and cheese, spicy honey glaze, easy dinner recipe