Honey Chipotle Fried Chicken Mac & Cheese
Honey Chipotle Fried Chicken Mac & Cheese
Ingredients
For the Fried Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Honey Chipotle Sauce
- 1/2 cup honey
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the Mac & Cheese
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 4 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon hot sauce, or to taste
For Garnish (Optional)
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Prepare the chicken: In a large bowl, combine the chicken pieces and buttermilk. Stir to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
While the chicken marinates, prepare the dry dredge: In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 5 min
- 3
Prepare the honey chipotle sauce: In a small saucepan, combine the honey, minced chipotle peppers, adobo sauce, apple cider vinegar, garlic powder, and salt. Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened (about 5-7 minutes). Remove from heat and set aside.
⏱️ 10 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
Fry the chicken: Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat until it reaches 350°F. Working in batches, remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat well. Carefully place chicken into the hot oil, ensuring not to overcrowd the pan.
⏱️ 10 min•🌡️ 350 - 6
Fry chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min
- 7
Once all chicken is fried, toss the warm fried chicken pieces in the prepared honey chipotle sauce until evenly coated.
⏱️ 3 min
- 8
Make the cheese sauce: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 9
Gradually whisk in the warmed whole milk until smooth and no lumps remain. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly (about 3-5 minutes).
⏱️ 5 min
- 10
Reduce heat to low. Add the shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese. Stir continuously until all the cheese is melted and the sauce is smooth and creamy. Stir in the Dijon mustard, salt, black pepper, and hot sauce.
⏱️ 5 min
- 11
Add the drained cooked macaroni to the cheese sauce and stir until thoroughly combined and coated.
⏱️ 2 min
- 12
Serve the mac & cheese immediately, topped with the honey chipotle fried chicken. Garnish with fresh chives, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chipotle Fried Chicken Mac & Cheese
For the Fried Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Honey Chipotle Sauce
- 1/2 cup honey
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the Mac & Cheese
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 4 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon hot sauce, or to taste
For Garnish (Optional)
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Prepare the chicken: In a large bowl, combine the chicken pieces and buttermilk. Stir to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
While the chicken marinates, prepare the dry dredge: In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 5 min - 3
Prepare the honey chipotle sauce: In a small saucepan, combine the honey, minced chipotle peppers, adobo sauce, apple cider vinegar, garlic powder, and salt. Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened (about 5-7 minutes). Remove from heat and set aside.
⏱️ 10 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
Fry the chicken: Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat until it reaches 350°F. Working in batches, remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat well. Carefully place chicken into the hot oil, ensuring not to overcrowd the pan.
⏱️ 10 min•🌡️ 350 - 6
Fry chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min - 7
Once all chicken is fried, toss the warm fried chicken pieces in the prepared honey chipotle sauce until evenly coated.
⏱️ 3 min - 8
Make the cheese sauce: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 9
Gradually whisk in the warmed whole milk until smooth and no lumps remain. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly (about 3-5 minutes).
⏱️ 5 min - 10
Reduce heat to low. Add the shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese. Stir continuously until all the cheese is melted and the sauce is smooth and creamy. Stir in the Dijon mustard, salt, black pepper, and hot sauce.
⏱️ 5 min - 11
Add the drained cooked macaroni to the cheese sauce and stir until thoroughly combined and coated.
⏱️ 2 min - 12
Serve the mac & cheese immediately, topped with the honey chipotle fried chicken. Garnish with fresh chives, if desired.
⏱️ 2 min