Crispy Honey Buffalo Chicken Mac & Cheese
Crispy Honey Buffalo Chicken Mac & Cheese
Ingredients
For the Crispy Chicken
- 24 ounces chicken breast, cut into 1-inch cubes
- 1 cup all purpose flour
- 2 tablespoons garlic salt
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 cup egg whites, or 3 beaten eggs
- 4 tablespoons pickle juice
- 2 tablespoons hot sauce
- 1 cup corn flakes, crushed
- as needed light cooking oil, for spraying
For the Mac & Cheese
- 1 1/2 cups cottage cheese, 0% fat
- 1/2 cup fat free cheddar cheese
- 1 mac & cheese powder packet
- 1/2 cup fat free milk
- 8 ounces dry protein pasta
For the Honey Buffalo Sauce
- 6 tablespoons buffalo sauce
- 2 tablespoons honey
For Garnish
- 20 grams fresh chives, chopped
Instructions
- 1
Cut the chicken breast into 1-inch cubes. In a shallow dish or plate, combine the all purpose flour, garlic salt, smoked paprika, and onion powder. Coat the chicken pieces thoroughly in the seasoned flour, ensuring an even layer.
⏱️ 5 min
- 2
In a separate shallow dish, mix the egg whites (or beaten eggs) with the pickle juice and hot sauce. Dip the flour-coated chicken into the egg wash until fully covered, allowing any excess to drip off.
⏱️ 3 min
- 3
Crush the corn flakes and spread them on a third shallow dish or plate. Press the egg-washed chicken pieces into the crushed corn flakes until they are completely covered on all sides.
⏱️ 5 min
- 4
Lightly spray the coated chicken with cooking oil. Air fry or bake the chicken at 350°F (175°C) for 10-13 minutes, or until crispy and cooked through to an internal temperature of 165°F (74°C).
⏱️ 13 min•🌡️ 350
- 5
While the chicken is cooking, prepare the pasta. Cook the dry protein pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 6
In a medium saucepan over medium heat, combine the cottage cheese, fat free cheddar cheese, mac & cheese powder packet, and fat free milk. Stir continuously until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash more milk.
⏱️ 7 min
- 7
Add the cooked and drained pasta to the cheese sauce. Stir until the pasta is fully coated. Keep warm.
⏱️ 2 min
- 8
In a small pan, combine the buffalo sauce and honey. Heat over low to medium heat, stirring occasionally, until the sauce is warm and slightly reduced. This should take about 2-3 minutes.
⏱️ 3 min
- 9
To assemble, divide the mac & cheese among 4 serving bowls. Top each serving with the crispy honey buffalo chicken. Drizzle any remaining honey buffalo sauce over the chicken and mac & cheese. Garnish with fresh chives.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Buffalo Chicken Mac & Cheese
For the Crispy Chicken
- 24 ounces chicken breast, cut into 1-inch cubes
- 1 cup all purpose flour
- 2 tablespoons garlic salt
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 cup egg whites, or 3 beaten eggs
- 4 tablespoons pickle juice
- 2 tablespoons hot sauce
- 1 cup corn flakes, crushed
- as needed light cooking oil, for spraying
For the Mac & Cheese
- 1 1/2 cups cottage cheese, 0% fat
- 1/2 cup fat free cheddar cheese
- 1 mac & cheese powder packet
- 1/2 cup fat free milk
- 8 ounces dry protein pasta
For the Honey Buffalo Sauce
- 6 tablespoons buffalo sauce
- 2 tablespoons honey
For Garnish
- 20 grams fresh chives, chopped
Instructions
- 1
Cut the chicken breast into 1-inch cubes. In a shallow dish or plate, combine the all purpose flour, garlic salt, smoked paprika, and onion powder. Coat the chicken pieces thoroughly in the seasoned flour, ensuring an even layer.
⏱️ 5 min - 2
In a separate shallow dish, mix the egg whites (or beaten eggs) with the pickle juice and hot sauce. Dip the flour-coated chicken into the egg wash until fully covered, allowing any excess to drip off.
⏱️ 3 min - 3
Crush the corn flakes and spread them on a third shallow dish or plate. Press the egg-washed chicken pieces into the crushed corn flakes until they are completely covered on all sides.
⏱️ 5 min - 4
Lightly spray the coated chicken with cooking oil. Air fry or bake the chicken at 350°F (175°C) for 10-13 minutes, or until crispy and cooked through to an internal temperature of 165°F (74°C).
⏱️ 13 min•🌡️ 350 - 5
While the chicken is cooking, prepare the pasta. Cook the dry protein pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 6
In a medium saucepan over medium heat, combine the cottage cheese, fat free cheddar cheese, mac & cheese powder packet, and fat free milk. Stir continuously until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash more milk.
⏱️ 7 min - 7
Add the cooked and drained pasta to the cheese sauce. Stir until the pasta is fully coated. Keep warm.
⏱️ 2 min - 8
In a small pan, combine the buffalo sauce and honey. Heat over low to medium heat, stirring occasionally, until the sauce is warm and slightly reduced. This should take about 2-3 minutes.
⏱️ 3 min - 9
To assemble, divide the mac & cheese among 4 serving bowls. Top each serving with the crispy honey buffalo chicken. Drizzle any remaining honey buffalo sauce over the chicken and mac & cheese. Garnish with fresh chives.
⏱️ 5 min