Arsenio’s Hot Honey Tender Mac & Cheese
Arsenio’s Hot Honey Tender Mac & Cheese
Ingredients
For the Marinade
- 2 tablespoons pickle juice
- 1 tablespoon milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
For the Chicken
- 2 chicken breasts, sliced horizontally to make 4 cutlets
For the Dredge
- 1/3 cup flour, (≈40g)
- 2 eggs
- as needed Corn Flakes, crushed
For the Hot Honey
- 1/2 cup honey, (≈170g)
- 1/4 cup Frank’s RedHot, (≈60g)
- 1 teaspoon chili flakes
For the Mac & Cheese
- 850 grams pasta, (2½ packs)
- 4 tablespoons butter, (≈57g)
- 4 tablespoons flour, (≈32g)
- 3 cups milk, (≈720g)
- 2 tablespoons chipotle in adobo
- 1 Knorr chicken bouillon cube
For the Mac Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
For the Cheese
- 1 cup mozzarella, (≈113g)
- 1 cup fontina, (≈113g)
- 1 cup marble cheddar, (≈113g)
- as needed cooking oil, for frying
Instructions
- 1
In a bowl, combine the pickle juice, milk, salt, pepper, paprika, onion powder, chili flakes, and garlic powder for the marinade. Whisk well to combine. Add the sliced chicken cutlets to the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes, or longer in the refrigerator.
⏱️ 5 min
- 2
Set up three separate bowls for dredging. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, place the crushed Corn Flakes.
⏱️ 5 min
- 3
Take each marinated chicken cutlet and coat it thoroughly in the flour, shaking off any excess. Next, dip the floured chicken into the whisked eggs, allowing any excess to drip off. Finally, coat the chicken generously with the crushed Corn Flakes, pressing firmly to ensure they adhere well.
⏱️ 10 min
- 4
Heat cooking oil in a deep fryer or a large pot to approximately 350-375°F (175-190°C). Carefully place the breaded chicken cutlets into the hot oil. Fry until the chicken is golden brown and crispy on all sides, and cooked through (internal temperature reaches 165°F/74°C). This usually takes about 5-7 minutes per side depending on thickness. Once cooked, remove the chicken from the oil and place on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 360
- 5
While the chicken is cooking, prepare the hot honey. In a small saucepan, combine the honey, Frank’s RedHot, and chili flakes. Heat the mixture gently over low heat, stirring continuously until all ingredients are well combined and the sauce is warmed through. Do not boil.
⏱️ 5 min
- 6
In a large pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for approximately 1 minute, stirring constantly, until it is lightly golden and smells nutty.
⏱️ 3 min
- 7
Slowly add the milk to the roux, whisking continuously to prevent lumps until the mixture is smooth and creamy. Stir in the chipotle in adobo and the Knorr chicken bouillon cube until the bouillon is fully dissolved and the sauce is smooth.
⏱️ 7 min
- 8
Season the sauce with smoked paprika, garlic powder, salt, and pepper. Stir well to incorporate. Gradually add the mozzarella, fontina, and marble cheddar to the sauce, stirring constantly until all the cheese has melted and the sauce is smooth and cohesive. Keep the sauce warm over very low heat.
⏱️ 7 min
- 9
Cook the pasta according to the package instructions until it is al dente. Drain the pasta, then add it directly into the prepared cheese sauce. Stir thoroughly to ensure every piece of pasta is evenly coated with the rich cheese sauce.
⏱️ 10 min
- 10
Serve a generous portion of the creamy mac & cheese. Slice the crispy hot honey chicken tenders into strips if desired, and place them on top of the mac & cheese. Drizzle additional hot honey over the chicken tenders and mac & cheese before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Arsenio’s Hot Honey Tender Mac & Cheese
For the Marinade
- 2 tablespoons pickle juice
- 1 tablespoon milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
For the Chicken
- 2 chicken breasts, sliced horizontally to make 4 cutlets
For the Dredge
- 1/3 cup flour, (≈40g)
- 2 eggs
- as needed Corn Flakes, crushed
For the Hot Honey
- 1/2 cup honey, (≈170g)
- 1/4 cup Frank’s RedHot, (≈60g)
- 1 teaspoon chili flakes
For the Mac & Cheese
- 850 grams pasta, (2½ packs)
- 4 tablespoons butter, (≈57g)
- 4 tablespoons flour, (≈32g)
- 3 cups milk, (≈720g)
- 2 tablespoons chipotle in adobo
- 1 Knorr chicken bouillon cube
For the Mac Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
For the Cheese
- 1 cup mozzarella, (≈113g)
- 1 cup fontina, (≈113g)
- 1 cup marble cheddar, (≈113g)
- as needed cooking oil, for frying
Instructions
- 1
In a bowl, combine the pickle juice, milk, salt, pepper, paprika, onion powder, chili flakes, and garlic powder for the marinade. Whisk well to combine. Add the sliced chicken cutlets to the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes, or longer in the refrigerator.
⏱️ 5 min - 2
Set up three separate bowls for dredging. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, place the crushed Corn Flakes.
⏱️ 5 min - 3
Take each marinated chicken cutlet and coat it thoroughly in the flour, shaking off any excess. Next, dip the floured chicken into the whisked eggs, allowing any excess to drip off. Finally, coat the chicken generously with the crushed Corn Flakes, pressing firmly to ensure they adhere well.
⏱️ 10 min - 4
Heat cooking oil in a deep fryer or a large pot to approximately 350-375°F (175-190°C). Carefully place the breaded chicken cutlets into the hot oil. Fry until the chicken is golden brown and crispy on all sides, and cooked through (internal temperature reaches 165°F/74°C). This usually takes about 5-7 minutes per side depending on thickness. Once cooked, remove the chicken from the oil and place on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 360 - 5
While the chicken is cooking, prepare the hot honey. In a small saucepan, combine the honey, Frank’s RedHot, and chili flakes. Heat the mixture gently over low heat, stirring continuously until all ingredients are well combined and the sauce is warmed through. Do not boil.
⏱️ 5 min - 6
In a large pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for approximately 1 minute, stirring constantly, until it is lightly golden and smells nutty.
⏱️ 3 min - 7
Slowly add the milk to the roux, whisking continuously to prevent lumps until the mixture is smooth and creamy. Stir in the chipotle in adobo and the Knorr chicken bouillon cube until the bouillon is fully dissolved and the sauce is smooth.
⏱️ 7 min - 8
Season the sauce with smoked paprika, garlic powder, salt, and pepper. Stir well to incorporate. Gradually add the mozzarella, fontina, and marble cheddar to the sauce, stirring constantly until all the cheese has melted and the sauce is smooth and cohesive. Keep the sauce warm over very low heat.
⏱️ 7 min - 9
Cook the pasta according to the package instructions until it is al dente. Drain the pasta, then add it directly into the prepared cheese sauce. Stir thoroughly to ensure every piece of pasta is evenly coated with the rich cheese sauce.
⏱️ 10 min - 10
Serve a generous portion of the creamy mac & cheese. Slice the crispy hot honey chicken tenders into strips if desired, and place them on top of the mac & cheese. Drizzle additional hot honey over the chicken tenders and mac & cheese before serving.
⏱️ 3 min