Honey BBQ Chicken Bites with Mac & Cheese
Honey BBQ Chicken Bites with Mac & Cheese
Ingredients
For the Honey BBQ Chicken Bites
- 1 1/2 pounds chicken tenders, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 cup buttermilk
- 1 tablespoon hot sauce, such as Frank's RedHot
- 1 1/2 cups all-purpose flour
- 3 cups cooking oil, for frying, such as vegetable or canola
- 2 tablespoons unsalted butter
- 1 cup honey BBQ sauce, or regular BBQ sauce with 2 tablespoons honey added
For the Macaroni and Cheese
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk, whole milk recommended
- 4 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika, for topping
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish for the macaroni and cheese.
⏱️ 5 min•🌡️ 375
- 2
For the chicken: In a medium bowl, combine the cubed chicken with salt, black pepper, garlic powder, onion powder, cayenne pepper, and paprika. Toss to coat evenly.
⏱️ 5 min
- 3
In a separate bowl, whisk together the buttermilk and hot sauce. Add the seasoned chicken to the buttermilk mixture, ensuring all pieces are coated. Let it sit while preparing the mac and cheese, or for at least 15 minutes.
⏱️ 5 min
- 4
Cook 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 well and set aside.
⏱️ 10 min
- 5
Make the cheese sauce: In a large saucepan or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 6
Gradually whisk in the milk, a little at a time, until smooth and no lumps remain. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 7
Reduce heat to low. Add the shredded sharp cheddar, Monterey Jack, and cream cheese. Stir until all the cheese is melted and the sauce is smooth and creamy. Season with salt, black pepper, dry mustard, and garlic powder.
⏱️ 5 min
- 8
Add the drained macaroni to the cheese sauce and stir to combine thoroughly. Pour the macaroni and cheese into the prepared baking dish. Sprinkle with paprika.
⏱️ 3 min
- 9
Bake the macaroni and cheese for 20-25 minutes, or until bubbly and lightly golden on top.
⏱️ 25 min•🌡️ 375
- 10
While the mac and cheese bakes, prepare the chicken for frying. In a shallow dish, place the 1 1/2 cups all-purpose flour. Remove chicken pieces from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the flour, pressing to coat completely. Shake off any excess flour.
⏱️ 5 min
- 11
Heat cooking oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry chicken in batches, being careful not to overcrowd the pan, for 4-6 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain.
⏱️ 15 min•🌡️ 350
- 12
In a separate small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the honey BBQ sauce and stir until warmed through. Add the fried chicken bites to the sauce and toss to coat evenly.
⏱️ 5 min
- 13
Serve the Honey BBQ Chicken Bites immediately alongside the hot baked Macaroni and Cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey BBQ Chicken Bites with Mac & Cheese
Ingredients
For the Honey BBQ Chicken Bites
- 1 1/2 pounds chicken tenders, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 cup buttermilk
- 1 tablespoon hot sauce, such as Frank's RedHot
- 1 1/2 cups all-purpose flour
- 3 cups cooking oil, for frying, such as vegetable or canola
- 2 tablespoons unsalted butter
- 1 cup honey BBQ sauce, or regular BBQ sauce with 2 tablespoons honey added
For the Macaroni and Cheese
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk, whole milk recommended
- 4 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika, for topping
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish for the macaroni and cheese.
⏱️ 5 min•🌡️ 375 - 2
For the chicken: In a medium bowl, combine the cubed chicken with salt, black pepper, garlic powder, onion powder, cayenne pepper, and paprika. Toss to coat evenly.
⏱️ 5 min - 3
In a separate bowl, whisk together the buttermilk and hot sauce. Add the seasoned chicken to the buttermilk mixture, ensuring all pieces are coated. Let it sit while preparing the mac and cheese, or for at least 15 minutes.
⏱️ 5 min - 4
Cook 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 well and set aside.
⏱️ 10 min - 5
Make the cheese sauce: In a large saucepan or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 6
Gradually whisk in the milk, a little at a time, until smooth and no lumps remain. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 5-7 minutes.
⏱️ 7 min - 7
Reduce heat to low. Add the shredded sharp cheddar, Monterey Jack, and cream cheese. Stir until all the cheese is melted and the sauce is smooth and creamy. Season with salt, black pepper, dry mustard, and garlic powder.
⏱️ 5 min - 8
Add the drained macaroni to the cheese sauce and stir to combine thoroughly. Pour the macaroni and cheese into the prepared baking dish. Sprinkle with paprika.
⏱️ 3 min - 9
Bake the macaroni and cheese for 20-25 minutes, or until bubbly and lightly golden on top.
⏱️ 25 min•🌡️ 375 - 10
While the mac and cheese bakes, prepare the chicken for frying. In a shallow dish, place the 1 1/2 cups all-purpose flour. Remove chicken pieces from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the flour, pressing to coat completely. Shake off any excess flour.
⏱️ 5 min - 11
Heat cooking oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry chicken in batches, being careful not to overcrowd the pan, for 4-6 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain.
⏱️ 15 min•🌡️ 350 - 12
In a separate small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the honey BBQ sauce and stir until warmed through. Add the fried chicken bites to the sauce and toss to coat evenly.
⏱️ 5 min - 13
Serve the Honey BBQ Chicken Bites immediately alongside the hot baked Macaroni and Cheese.
⏱️ 1 min