Hot Honey Chicken Tenders with Mac & Cheese
Hot Honey Chicken Tenders with Mac & Cheese
Ingredients
For the Hot Honey Chicken Tenders
- 1 pound chicken tenders, cleaned, tender removed
- 1 cup buttermilk
- 1/4 cup hot sauce, plus 1/2 cup for hot honey sauce
- 1/4 cup pickle juice
- 1 teaspoon garlic powder, plus 1 teaspoon for dredging
- 1 teaspoon onion powder, plus 1 teaspoon for dredging
- 1 teaspoon smoked paprika, plus 1 teaspoon for dredging
- 1/2 teaspoon black pepper, plus 1/2 teaspoon for dredging
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 4 cups vegetable oil, for frying, or as needed
- 1/2 cup honey
For the Mac & Cheese
- 1/2 stick butter
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon smoked paprika
- 8 fluid ounces Carnation evaporated milk
- 8 ounces Boar's Head Hickory Smoked Gruyere cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 8 ounces Colby Jack cheese, shredded, divided
- 12 ounces elbow macaroni
Instructions
- 1
Prepare the chicken tenders: In a medium bowl, combine the cleaned chicken tenders with buttermilk, 1/4 cup hot sauce, pickle juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Marinate for 10 minutes.
⏱️ 10 min
- 2
While the chicken marinates, prepare the dry dredging mixture: In a shallow dish, whisk together the all-purpose flour, cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper.
⏱️ 5 min
- 3
Dredge the chicken tenders: Remove chicken tenders from the marinade, allowing excess liquid to drip off. Dredge each tender generously in the dry flour mixture, ensuring it's fully coated. Place dredged tenders on a wire rack and let the coating set for 10 minutes.
⏱️ 15 min
- 4
Prepare the mac & cheese noodles: 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 well and set aside.
⏱️ 10 min
- 5
Make the cheese sauce: In a large pot or Dutch oven, melt the butter over medium heat. Stir in the chicken bouillon powder and 1/2 teaspoon smoked paprika. Cook for 1 minute until fragrant. Pour in the Carnation evaporated milk and bring to a gentle simmer.
⏱️ 5 min
- 6
Add the cheeses to the sauce: Reduce heat to low. Gradually add the shredded Boar's Head Hickory Smoked Gruyere cheese, sharp cheddar cheese, and 6 ounces of the Colby Jack cheese (reserve 2 ounces for topping), stirring constantly until all the cheese is melted and the sauce is smooth and creamy.
⏱️ 5 min
- 7
Combine noodles and cheese sauce: Add the cooked and drained macaroni to the cheese sauce. Stir well to ensure all the noodles are evenly coated.
⏱️ 2 min
- 8
Preheat oven and prepare cast iron pan: Preheat your oven to 375°F. Lightly grease a cast iron pan or an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 375
- 9
Assemble and bake the mac & cheese: Spoon half of the mac & cheese into the prepared pan. Sprinkle with 1 ounce of the reserved Colby Jack cheese. Top with the remaining mac & cheese, then sprinkle with the last 1 ounce of Colby Jack cheese. Bake for 15 minutes.
⏱️ 15 min•🌡️ 375
- 10
Fry the chicken tenders: While the mac & cheese bakes, heat the vegetable oil in a large deep pot or Dutch oven to 360°F. Carefully add the chicken tenders in batches, ensuring not to overcrowd the pan. Fry for 4-6 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•🌡️ 360
- 11
Make the hot honey sauce: In a small saucepan, combine 1/2 cup hot sauce and 1/2 cup honey. Heat over low heat, stirring until well combined and warm. Do not boil.
⏱️ 3 min
- 12
Toss chicken in hot honey sauce: Once all chicken tenders are fried, add them to a large bowl and pour the hot honey sauce over them. Toss gently to coat each tender evenly.
⏱️ 2 min
- 13
Broil the mac & cheese: After 15 minutes of baking, switch the oven to broil on high. Broil the mac & cheese for 2-4 minutes, or until the top is bubbly and lightly browned. Watch carefully to prevent burning.
⏱️ 4 min
- 14
Serve: Top the hot, bubbly mac & cheese with the hot honey chicken tenders and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Chicken Tenders with Mac & Cheese
For the Hot Honey Chicken Tenders
- 1 pound chicken tenders, cleaned, tender removed
- 1 cup buttermilk
- 1/4 cup hot sauce, plus 1/2 cup for hot honey sauce
- 1/4 cup pickle juice
- 1 teaspoon garlic powder, plus 1 teaspoon for dredging
- 1 teaspoon onion powder, plus 1 teaspoon for dredging
- 1 teaspoon smoked paprika, plus 1 teaspoon for dredging
- 1/2 teaspoon black pepper, plus 1/2 teaspoon for dredging
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 4 cups vegetable oil, for frying, or as needed
- 1/2 cup honey
For the Mac & Cheese
- 1/2 stick butter
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon smoked paprika
- 8 fluid ounces Carnation evaporated milk
- 8 ounces Boar's Head Hickory Smoked Gruyere cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 8 ounces Colby Jack cheese, shredded, divided
- 12 ounces elbow macaroni
Instructions
- 1
Prepare the chicken tenders: In a medium bowl, combine the cleaned chicken tenders with buttermilk, 1/4 cup hot sauce, pickle juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Marinate for 10 minutes.
⏱️ 10 min - 2
While the chicken marinates, prepare the dry dredging mixture: In a shallow dish, whisk together the all-purpose flour, cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper.
⏱️ 5 min - 3
Dredge the chicken tenders: Remove chicken tenders from the marinade, allowing excess liquid to drip off. Dredge each tender generously in the dry flour mixture, ensuring it's fully coated. Place dredged tenders on a wire rack and let the coating set for 10 minutes.
⏱️ 15 min - 4
Prepare the mac & cheese noodles: 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 well and set aside.
⏱️ 10 min - 5
Make the cheese sauce: In a large pot or Dutch oven, melt the butter over medium heat. Stir in the chicken bouillon powder and 1/2 teaspoon smoked paprika. Cook for 1 minute until fragrant. Pour in the Carnation evaporated milk and bring to a gentle simmer.
⏱️ 5 min - 6
Add the cheeses to the sauce: Reduce heat to low. Gradually add the shredded Boar's Head Hickory Smoked Gruyere cheese, sharp cheddar cheese, and 6 ounces of the Colby Jack cheese (reserve 2 ounces for topping), stirring constantly until all the cheese is melted and the sauce is smooth and creamy.
⏱️ 5 min - 7
Combine noodles and cheese sauce: Add the cooked and drained macaroni to the cheese sauce. Stir well to ensure all the noodles are evenly coated.
⏱️ 2 min - 8
Preheat oven and prepare cast iron pan: Preheat your oven to 375°F. Lightly grease a cast iron pan or an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 375 - 9
Assemble and bake the mac & cheese: Spoon half of the mac & cheese into the prepared pan. Sprinkle with 1 ounce of the reserved Colby Jack cheese. Top with the remaining mac & cheese, then sprinkle with the last 1 ounce of Colby Jack cheese. Bake for 15 minutes.
⏱️ 15 min•🌡️ 375 - 10
Fry the chicken tenders: While the mac & cheese bakes, heat the vegetable oil in a large deep pot or Dutch oven to 360°F. Carefully add the chicken tenders in batches, ensuring not to overcrowd the pan. Fry for 4-6 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•🌡️ 360 - 11
Make the hot honey sauce: In a small saucepan, combine 1/2 cup hot sauce and 1/2 cup honey. Heat over low heat, stirring until well combined and warm. Do not boil.
⏱️ 3 min - 12
Toss chicken in hot honey sauce: Once all chicken tenders are fried, add them to a large bowl and pour the hot honey sauce over them. Toss gently to coat each tender evenly.
⏱️ 2 min - 13
Broil the mac & cheese: After 15 minutes of baking, switch the oven to broil on high. Broil the mac & cheese for 2-4 minutes, or until the top is bubbly and lightly browned. Watch carefully to prevent burning.
⏱️ 4 min - 14
Serve: Top the hot, bubbly mac & cheese with the hot honey chicken tenders and serve immediately.
⏱️ 1 min