Southern Comfort Meal (Hot Honey Chicken Tenders, Baked Mac and Cheese, and Smoked Turkey Collard Greens)
Southern Comfort Meal (Hot Honey Chicken Tenders, Baked Mac and Cheese, and Smoked Turkey Collard Greens)
Ingredients
For the Hot Honey Chicken Tenders Marinade
- 2 pounds chicken tenders
- 1 teaspoon garlic powder
- 1 teaspoon Tony Chachere's No Salt Seasoning Blend
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/4 cup Louisiana hot sauce
- 2 cups buttermilk
For the Hot Honey Chicken Tenders Breading
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon Tony Chachere's No Salt Seasoning Blend
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 cups vegetable oil, for frying, or as needed
For the Hot Honey Sauce
- 1/2 cup unsalted butter
- 1/2 cup Frank's RedHot sauce
- 1/2 cup honey
For the Smoked Turkey Collard Greens
- 1 large bunch collard greens, chopped and thoroughly washed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 smoked turkey drumstick
- 4 cups chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon Tony Chachere's No Salt Seasoning Blend
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon chicken bouillon
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegetable oil
For the Baked Mac and Cheese
- 1 pound cellentani pasta
- 1 pound mozzarella cheese, shredded
- 1 pound Colby Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons all-purpose flour
- 1 can Carnation Kickin' Jalapeño Flavored Evaporated Milk, 12 fluid ounces
- 2 tablespoons Dijon mustard
- 2 cups heavy whipping cream
For Serving (Optional)
- apple cider vinegar, as needed
- hot sauce, as needed
Instructions
- 1
Prepare the Hot Honey Chicken Tenders Marinade: In a large bowl, combine the chicken tenders with garlic powder, Tony Chachere's No Salt Seasoning Blend, paprika, and dried Italian herbs. Add the Louisiana hot sauce and buttermilk. Stir to ensure all tenders are coated. Cover and refrigerate for at least 2 hours, or up to 4 hours.
⏱️ 10 min
- 2
Prepare the Collard Greens: Chop the collard greens and wash them thoroughly about 5-6 times in cold water until the water runs clear. This removes any grit.
⏱️ 20 min
- 3
Start Cooking the Collard Greens: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the diced yellow onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 7 min
- 4
Add Smoked Turkey and Greens: Place the smoked turkey drumstick into the pot with the onions and garlic. Pour in the chicken stock and add the washed collard greens. Season with garlic powder, Tony Chachere's No Salt Seasoning Blend, paprika, red pepper flakes, chicken bouillon, brown sugar, 1 tablespoon of unsalted butter, and 1 tablespoon of apple cider vinegar. Stir well to combine.
⏱️ 10 min
- 5
Simmer Collard Greens: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 2 hours, or until the turkey meat easily falls off the bone. Remove the turkey drumstick, shred the meat, and discard the bone. Return the shredded turkey meat to the pot. Continue to simmer the greens, covered, for an additional 2 hours, or until very tender.
⏱️ 240 min
- 6
Prepare Mac and Cheese Cheese Blend: While the greens are simmering, shred the mozzarella, Colby Jack, and sharp cheddar cheeses. Set aside.
⏱️ 15 min
- 7
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the cellentani pasta and cook according to package directions, usually about 8 minutes, until al dente. Drain well and set aside.
⏱️ 10 min
- 8
Make the Cheese Sauce: In a large saucepan or skillet, melt 3 tablespoons of unsalted butter over medium heat. Add salt, black pepper, garlic powder, and paprika, stirring for 30 seconds until fragrant. Whisk in 3 tablespoons of all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden.
⏱️ 5 min
- 9
Finish Cheese Sauce: Slowly whisk in the entire can of Carnation Kickin' Jalapeño Flavored Evaporated Milk, ensuring no lumps. Stir in the Dijon mustard. Gradually whisk in the heavy whipping cream. Bring the sauce to a gentle simmer, then slowly add half of the shredded cheese blend, stirring continuously until smooth and creamy. Add a pinch more paprika if desired.
⏱️ 10 min
- 10
Assemble Mac and Cheese: Preheat your oven to 375°F. Fold the cooked cellentani pasta into the cheese sauce until evenly coated. In a 9x13 inch baking dish, spread half of the mac and cheese mixture. Sprinkle with a portion of the remaining shredded cheese. Add the rest of the mac and cheese mixture and top generously with the remaining shredded cheese.
⏱️ 10 min•🌡️ 375
- 11
Bake Mac and Cheese: Bake in the preheated oven for approximately 25 minutes, or until the top is golden brown and bubbly.
⏱️ 25 min•🌡️ 375
- 12
Prepare Chicken Breading: While the mac and cheese bakes, set up your breading station. In a shallow dish, combine all-purpose flour, cornstarch, Tony Chachere's No Salt Seasoning Blend, paprika, black pepper, and garlic powder. Mix well.
⏱️ 5 min
- 13
Bread Chicken Tenders: Remove the chicken tenders from the buttermilk marinade, allowing excess to drip off. Dredge each tender thoroughly in the dry breading mixture, pressing to ensure a full, even coating. Place the breaded tenders on a wire rack set over a baking sheet.
⏱️ 10 min
- 14
Fry Chicken Tenders: In a large, heavy-bottomed pot or Dutch oven, heat about 4 cups of vegetable oil to 350°F. Carefully place a few breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for approximately 8 minutes, flipping halfway through, until golden brown and cooked through. Use a deep-fry thermometer to maintain oil temperature. Remove fried tenders and place them on a clean wire rack to drain excess oil.
⏱️ 15 min•🌡️ 350
- 15
Make Hot Honey Sauce: In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1/2 cup of Frank's RedHot sauce and 1/2 cup of honey. Whisk until well combined and heated through.
⏱️ 5 min
- 16
Toss Chicken: In a large bowl, toss the freshly fried chicken tenders with the hot honey sauce until evenly coated.
⏱️ 2 min
- 17
Serve: Plate generous portions of the baked mac and cheese, hot honey chicken tenders, and smoked turkey collard greens. Optionally, top the collard greens with additional apple cider vinegar and hot sauce just before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Southern Comfort Meal (Hot Honey Chicken Tenders, Baked Mac and Cheese, and Smoked Turkey Collard Greens)
Ingredients
For the Hot Honey Chicken Tenders Marinade
- 2 pounds chicken tenders
- 1 teaspoon garlic powder
- 1 teaspoon Tony Chachere's No Salt Seasoning Blend
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/4 cup Louisiana hot sauce
- 2 cups buttermilk
For the Hot Honey Chicken Tenders Breading
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon Tony Chachere's No Salt Seasoning Blend
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 cups vegetable oil, for frying, or as needed
For the Hot Honey Sauce
- 1/2 cup unsalted butter
- 1/2 cup Frank's RedHot sauce
- 1/2 cup honey
For the Smoked Turkey Collard Greens
- 1 large bunch collard greens, chopped and thoroughly washed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 smoked turkey drumstick
- 4 cups chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon Tony Chachere's No Salt Seasoning Blend
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon chicken bouillon
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegetable oil
For the Baked Mac and Cheese
- 1 pound cellentani pasta
- 1 pound mozzarella cheese, shredded
- 1 pound Colby Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons all-purpose flour
- 1 can Carnation Kickin' Jalapeño Flavored Evaporated Milk, 12 fluid ounces
- 2 tablespoons Dijon mustard
- 2 cups heavy whipping cream
For Serving (Optional)
- apple cider vinegar, as needed
- hot sauce, as needed
Instructions
- 1
Prepare the Hot Honey Chicken Tenders Marinade: In a large bowl, combine the chicken tenders with garlic powder, Tony Chachere's No Salt Seasoning Blend, paprika, and dried Italian herbs. Add the Louisiana hot sauce and buttermilk. Stir to ensure all tenders are coated. Cover and refrigerate for at least 2 hours, or up to 4 hours.
⏱️ 10 min - 2
Prepare the Collard Greens: Chop the collard greens and wash them thoroughly about 5-6 times in cold water until the water runs clear. This removes any grit.
⏱️ 20 min - 3
Start Cooking the Collard Greens: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the diced yellow onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 7 min - 4
Add Smoked Turkey and Greens: Place the smoked turkey drumstick into the pot with the onions and garlic. Pour in the chicken stock and add the washed collard greens. Season with garlic powder, Tony Chachere's No Salt Seasoning Blend, paprika, red pepper flakes, chicken bouillon, brown sugar, 1 tablespoon of unsalted butter, and 1 tablespoon of apple cider vinegar. Stir well to combine.
⏱️ 10 min - 5
Simmer Collard Greens: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 2 hours, or until the turkey meat easily falls off the bone. Remove the turkey drumstick, shred the meat, and discard the bone. Return the shredded turkey meat to the pot. Continue to simmer the greens, covered, for an additional 2 hours, or until very tender.
⏱️ 240 min - 6
Prepare Mac and Cheese Cheese Blend: While the greens are simmering, shred the mozzarella, Colby Jack, and sharp cheddar cheeses. Set aside.
⏱️ 15 min - 7
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the cellentani pasta and cook according to package directions, usually about 8 minutes, until al dente. Drain well and set aside.
⏱️ 10 min - 8
Make the Cheese Sauce: In a large saucepan or skillet, melt 3 tablespoons of unsalted butter over medium heat. Add salt, black pepper, garlic powder, and paprika, stirring for 30 seconds until fragrant. Whisk in 3 tablespoons of all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden.
⏱️ 5 min - 9
Finish Cheese Sauce: Slowly whisk in the entire can of Carnation Kickin' Jalapeño Flavored Evaporated Milk, ensuring no lumps. Stir in the Dijon mustard. Gradually whisk in the heavy whipping cream. Bring the sauce to a gentle simmer, then slowly add half of the shredded cheese blend, stirring continuously until smooth and creamy. Add a pinch more paprika if desired.
⏱️ 10 min - 10
Assemble Mac and Cheese: Preheat your oven to 375°F. Fold the cooked cellentani pasta into the cheese sauce until evenly coated. In a 9x13 inch baking dish, spread half of the mac and cheese mixture. Sprinkle with a portion of the remaining shredded cheese. Add the rest of the mac and cheese mixture and top generously with the remaining shredded cheese.
⏱️ 10 min•🌡️ 375 - 11
Bake Mac and Cheese: Bake in the preheated oven for approximately 25 minutes, or until the top is golden brown and bubbly.
⏱️ 25 min•🌡️ 375 - 12
Prepare Chicken Breading: While the mac and cheese bakes, set up your breading station. In a shallow dish, combine all-purpose flour, cornstarch, Tony Chachere's No Salt Seasoning Blend, paprika, black pepper, and garlic powder. Mix well.
⏱️ 5 min - 13
Bread Chicken Tenders: Remove the chicken tenders from the buttermilk marinade, allowing excess to drip off. Dredge each tender thoroughly in the dry breading mixture, pressing to ensure a full, even coating. Place the breaded tenders on a wire rack set over a baking sheet.
⏱️ 10 min - 14
Fry Chicken Tenders: In a large, heavy-bottomed pot or Dutch oven, heat about 4 cups of vegetable oil to 350°F. Carefully place a few breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for approximately 8 minutes, flipping halfway through, until golden brown and cooked through. Use a deep-fry thermometer to maintain oil temperature. Remove fried tenders and place them on a clean wire rack to drain excess oil.
⏱️ 15 min•🌡️ 350 - 15
Make Hot Honey Sauce: In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1/2 cup of Frank's RedHot sauce and 1/2 cup of honey. Whisk until well combined and heated through.
⏱️ 5 min - 16
Toss Chicken: In a large bowl, toss the freshly fried chicken tenders with the hot honey sauce until evenly coated.
⏱️ 2 min - 17
Serve: Plate generous portions of the baked mac and cheese, hot honey chicken tenders, and smoked turkey collard greens. Optionally, top the collard greens with additional apple cider vinegar and hot sauce just before serving.
⏱️ 5 min