Honey BBQ Chicken Bites + Mac & Cheese
Honey BBQ Chicken Bites + Mac & Cheese
Ingredients
For the Honey BBQ Chicken Bites
- 1 1/2 pounds chicken tenders, cut into bite-sized pieces
- 1/2 cup buttermilk
- 1/4 cup hot sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, optional
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 4 cups vegetable oil, for deep frying, or as needed
- 2 tablespoons butter
- 1/2 cup BBQ sauce, your favorite brand
- 1/4 cup honey
For the Mac & Cheese
- 1 pound elbow macaroni
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 12 fluid ounces evaporated milk
- 8 ounces sharp cheddar cheese, shredded, divided (4 oz for sauce, 4 oz for layering)
- 8 ounces Colby Jack cheese, shredded, divided (4 oz for sauce, 4 oz for layering)
- 16 ounces mozzarella cheese, shredded, divided (4 oz for sauce, 12 oz for layering)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1 teaspoon hot sauce, optional, or to taste
- 1/4 cup pasta water, reserved from cooking macaroni
Instructions
- 1
Prepare the wet batter for the chicken: In a medium bowl, combine the bite-sized chicken pieces with buttermilk, 1/4 cup hot sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and optional 1/2 teaspoon cayenne pepper. Mix well to ensure all chicken pieces are thoroughly coated. Set aside.
⏱️ 10 min
- 2
Prepare the dry coating for the chicken: In a separate shallow dish, combine 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and optional 1/2 teaspoon cayenne pepper. Whisk to combine.
⏱️ 5 min
- 3
Dredge the chicken: Take each piece of chicken from the wet batter, allowing excess to drip off, then dredge it thoroughly in the dry coating, pressing to ensure it's fully coated. Place the coated chicken on a wire rack while you coat the remaining pieces.
⏱️ 10 min
- 4
Begin cooking the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni, reserving 1/4 cup of the pasta water.
⏱️ 10 min
- 5
Start the cheese sauce: While the macaroni cooks, melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add 1 tablespoon minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 6
Make the roux: Sprinkle in 1 tablespoon all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux.
⏱️ 2 min
- 7
Build the sauce base: Gradually whisk in 1 cup heavy cream, 4 ounces softened cream cheese, and 12 fluid ounces evaporated milk. Bring the mixture to a gentle simmer, stirring constantly until the cream cheese is fully melted and the sauce is smooth.
⏱️ 5 min
- 8
Melt the cheeses: Reduce heat to low. Add 4 ounces shredded sharp cheddar cheese, 4 ounces shredded Colby Jack cheese, and 4 ounces shredded mozzarella cheese to the sauce. Stir until all cheeses are melted and the sauce is creamy and smooth.
⏱️ 5 min
- 9
Season the cheese sauce: Season the cheese sauce with 1 teaspoon salt, 1/2 teaspoon onion powder, 1/4 teaspoon white pepper, and optional 1 teaspoon hot sauce. Taste and adjust seasonings as needed.
⏱️ 2 min
- 10
Combine macaroni and cheese sauce: Add the cooked elbow macaroni and the 1/4 cup reserved pasta water to the cheese sauce. Stir thoroughly to ensure all macaroni is coated.
⏱️ 3 min
- 11
Assemble the mac & cheese for baking: Preheat your oven to 350°F. Transfer half of the macaroni and cheese mixture to a 9x13 inch baking dish. Layer with the remaining 4 ounces sharp cheddar cheese, 4 ounces Colby Jack cheese, and 12 ounces mozzarella cheese. Top with the remaining macaroni and cheese mixture.
⏱️ 5 min•🌡️ 350
- 12
Bake the mac & cheese: Bake in the preheated oven for 20 minutes, or until bubbly. For a golden-brown top, broil for 1 minute after baking, watching carefully to prevent burning.
⏱️ 21 min•🌡️ 350
- 13
Fry the chicken: While the mac & cheese bakes, heat 4 cups of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F. Carefully add the coated chicken bites in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350
- 14
Prepare the BBQ sauce for the chicken: In a large skillet or pot, melt 2 tablespoons butter over medium heat. Add 1/2 cup BBQ sauce and 1/4 cup honey. Stir until well combined and heated through.
⏱️ 3 min
- 15
Coat the chicken bites: Add the fried chicken bites to the BBQ sauce mixture and toss until they are fully coated.
⏱️ 2 min - 16
Serve immediately: Serve the Honey BBQ Chicken Bites alongside the hot, bubbly Mac & Cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey BBQ Chicken Bites + Mac & Cheese
For the Honey BBQ Chicken Bites
- 1 1/2 pounds chicken tenders, cut into bite-sized pieces
- 1/2 cup buttermilk
- 1/4 cup hot sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, optional
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 4 cups vegetable oil, for deep frying, or as needed
- 2 tablespoons butter
- 1/2 cup BBQ sauce, your favorite brand
- 1/4 cup honey
For the Mac & Cheese
- 1 pound elbow macaroni
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 12 fluid ounces evaporated milk
- 8 ounces sharp cheddar cheese, shredded, divided (4 oz for sauce, 4 oz for layering)
- 8 ounces Colby Jack cheese, shredded, divided (4 oz for sauce, 4 oz for layering)
- 16 ounces mozzarella cheese, shredded, divided (4 oz for sauce, 12 oz for layering)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1 teaspoon hot sauce, optional, or to taste
- 1/4 cup pasta water, reserved from cooking macaroni
Instructions
- 1
Prepare the wet batter for the chicken: In a medium bowl, combine the bite-sized chicken pieces with buttermilk, 1/4 cup hot sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and optional 1/2 teaspoon cayenne pepper. Mix well to ensure all chicken pieces are thoroughly coated. Set aside.
⏱️ 10 min - 2
Prepare the dry coating for the chicken: In a separate shallow dish, combine 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and optional 1/2 teaspoon cayenne pepper. Whisk to combine.
⏱️ 5 min - 3
Dredge the chicken: Take each piece of chicken from the wet batter, allowing excess to drip off, then dredge it thoroughly in the dry coating, pressing to ensure it's fully coated. Place the coated chicken on a wire rack while you coat the remaining pieces.
⏱️ 10 min - 4
Begin cooking the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni, reserving 1/4 cup of the pasta water.
⏱️ 10 min - 5
Start the cheese sauce: While the macaroni cooks, melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add 1 tablespoon minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 6
Make the roux: Sprinkle in 1 tablespoon all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux.
⏱️ 2 min - 7
Build the sauce base: Gradually whisk in 1 cup heavy cream, 4 ounces softened cream cheese, and 12 fluid ounces evaporated milk. Bring the mixture to a gentle simmer, stirring constantly until the cream cheese is fully melted and the sauce is smooth.
⏱️ 5 min - 8
Melt the cheeses: Reduce heat to low. Add 4 ounces shredded sharp cheddar cheese, 4 ounces shredded Colby Jack cheese, and 4 ounces shredded mozzarella cheese to the sauce. Stir until all cheeses are melted and the sauce is creamy and smooth.
⏱️ 5 min - 9
Season the cheese sauce: Season the cheese sauce with 1 teaspoon salt, 1/2 teaspoon onion powder, 1/4 teaspoon white pepper, and optional 1 teaspoon hot sauce. Taste and adjust seasonings as needed.
⏱️ 2 min - 10
Combine macaroni and cheese sauce: Add the cooked elbow macaroni and the 1/4 cup reserved pasta water to the cheese sauce. Stir thoroughly to ensure all macaroni is coated.
⏱️ 3 min - 11
Assemble the mac & cheese for baking: Preheat your oven to 350°F. Transfer half of the macaroni and cheese mixture to a 9x13 inch baking dish. Layer with the remaining 4 ounces sharp cheddar cheese, 4 ounces Colby Jack cheese, and 12 ounces mozzarella cheese. Top with the remaining macaroni and cheese mixture.
⏱️ 5 min•🌡️ 350 - 12
Bake the mac & cheese: Bake in the preheated oven for 20 minutes, or until bubbly. For a golden-brown top, broil for 1 minute after baking, watching carefully to prevent burning.
⏱️ 21 min•🌡️ 350 - 13
Fry the chicken: While the mac & cheese bakes, heat 4 cups of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F. Carefully add the coated chicken bites in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350 - 14
Prepare the BBQ sauce for the chicken: In a large skillet or pot, melt 2 tablespoons butter over medium heat. Add 1/2 cup BBQ sauce and 1/4 cup honey. Stir until well combined and heated through.
⏱️ 3 min - 15
Coat the chicken bites: Add the fried chicken bites to the BBQ sauce mixture and toss until they are fully coated.
⏱️ 2 min - 16
Serve immediately: Serve the Honey BBQ Chicken Bites alongside the hot, bubbly Mac & Cheese.
⏱️ 1 min