Hot Honey Tenders with Cheesy Mac

$- 1 lb chicken tenders - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Oil for frying - ½ cup hot honey (or ⅓ cup honey mixed with 1-2 tablespoons hot sauce) - 2 cups elbow macaroni - 2 tablespoons butter - 2 cups shredded sharp cheddar cheese - ½ cup milk - 1 teaspoon Dijon mustard - ½ teaspoon smoked paprika For the chicken, buttermilk is key. It makes the meat tender and juicy. The flour mix gives a great crunch. Use paprika, garlic powder, onion powder, and cayenne for flavor. Adjust cayenne based on your spice level. For the macaroni, good cheese is a must. Sharp cheddar melts beautifully, giving that creamy texture. Dijon mustard adds a hint of tang, while smoked paprika brings warmth. Remember to season both the chicken and mac with salt and pepper. Gather these ingredients before you start. It helps keep your cooking smooth and fun. {{ingredient_image_1}} Start by soaking the chicken tenders in buttermilk. This step makes them tender and juicy. Let them soak for at least 30 minutes. If you have time, go for 4 hours for the best results. After soaking, take them out and let excess buttermilk drip off. In a large bowl, combine the flour with spices. Use 1 teaspoon each of paprika, garlic powder, onion powder, and cayenne pepper. Add salt and pepper to taste. Mix well to blend the flavors. This coating gives the chicken a nice crunch and flavor. Heat oil in a large skillet. Use about 1 inch of oil and set the heat to medium-high. Wait until the oil shimmers. Dredge each chicken tender in the flour mixture. Make sure they are well coated. Fry them in batches for 5 to 7 minutes on each side. They should turn golden brown. Once cooked, place them on a paper towel-lined plate to drain extra oil. In a big pot, bring salted water to a boil. Add 2 cups of elbow macaroni. Cook until al dente, according to the package instructions. Drain the macaroni and set it aside. In the same pot, melt 2 tablespoons of butter over medium heat. Stir in ½ cup of milk, 1 teaspoon of Dijon mustard, and ½ teaspoon of smoked paprika. Gradually add 2 cups of shredded sharp cheddar cheese. Stir until melted and smooth. Add the drained macaroni to the cheese sauce. Stir until well combined. Season with salt and pepper to taste. On a plate, place a scoop of cheesy mac next to the hot honey tenders. Drizzle extra hot honey over the chicken if you like. Enjoy this tasty meal! To get tender chicken, start by soaking the tenders in buttermilk. This step helps break down proteins and keeps the meat juicy. Aim for a soak time of at least 30 minutes, but you can leave them for up to 4 hours. The longer, the better! When you coat the chicken, ensure it is well-covered in the flour mix. This creates a crispy layer that locks in moisture during frying. For a creamy cheese sauce, use high-quality sharp cheddar cheese. It melts better and adds a rich flavor. Melt the butter over medium heat, then slowly stir in the milk. This prevents burning. Add the cheese gradually while stirring to keep the sauce smooth. If it seems too thick, add a splash more milk. The Dijon mustard and smoked paprika give a bold taste, so don’t skip those! To make your dish look great, arrange the macaroni on one side of a plate. Stack the hot honey tenders neatly beside it. A drizzle of extra hot honey on top adds shine and flavor. For a final touch, sprinkle fresh herbs like parsley on the plate. This adds color and freshness, making your meal even more appetizing! Pro Tips Marinate for Maximum Flavor: Soaking the chicken in buttermilk not only tenderizes but also infuses it with flavor. For an even richer taste, consider adding spices to the buttermilk marinade. Control the Heat: Adjust the cayenne pepper in the flour mixture according to your spice preference. Start with less if you're unsure and add more for extra heat. Perfect Frying Temperature: Ensure the oil is hot enough before adding the chicken. A good test is to drop a small amount of flour into the oil; if it bubbles immediately, the oil is ready. Cheese Sauce Tips: For an ultra-creamy cheese sauce, add the cheese gradually and stir continuously to avoid clumping. You can also mix different types of cheese for added flavor. {{image_2}} You can change the heat level of your hot honey. For a spicy kick, use ½ cup of hot honey. If you prefer mild, mix ⅓ cup of honey with 1-2 tablespoons of hot sauce. This way, you can tailor the sweetness and spice to your taste. Some people love that extra heat, while others want just a hint. Experimenting is fun! The cheese in the mac can really change the dish. While sharp cheddar is a classic choice, you can mix in mozzarella for a gooey texture. Pepper jack adds a nice spice, too. For a more gourmet touch, try gruyère or fontina. Each cheese brings its own flavor, so feel free to get creative! If you need gluten-free options, switch to almond flour or gluten-free breadcrumbs for the chicken. You can also use gluten-free pasta for the mac. For a dairy-free mac, try cashew cheese or nutritional yeast. These swaps keep the dish tasty for everyone. Enjoy your meal without worry! To keep your hot honey tenders and mac tasty, store them in an airtight container. Let the food cool down before sealing it. This helps keep moisture out. Use the leftover food within three days for best taste. For chicken tenders, preheat your oven to 375°F. Place the tenders on a baking sheet. Heat for about 10-15 minutes until warm. This keeps them crisp. For the mac, microwave it in a bowl. Add a splash of milk to help it stay creamy. Heat in short bursts, stirring often. You can freeze the chicken and mac too! Place them in separate airtight containers. Leave some space for expansion. Use them within three months for best quality. To reheat, let them thaw in the fridge overnight. Then, follow the reheating tips above. Yes, you can use frozen chicken tenders. Thaw them first. This ensures even cooking. Once thawed, soak them in buttermilk for extra flavor and tenderness. The best method for frying chicken is to use hot oil. Heat oil to 350°F. Fry in batches to avoid crowding. This helps keep the oil hot and ensures crispy tenders. To make the hot honey spicier, add more cayenne pepper. You can also mix in chili flakes or your favorite hot sauce. Adjust to your taste for the right kick! Yes, you can prepare parts in advance. Soak the chicken in buttermilk overnight. Cook the mac and cheese ahead too. Just heat it up before serving for the best taste. Great sides include coleslaw, corn on the cob, or a fresh salad. These balance the rich flavors of the tenders and mac. Choose sides that add crunch or freshness! You have all the tools to make tasty chicken tenders and mac and cheese. We covered the best ingredients and step-by-step instructions. I shared tips for perfecting your dish and ways to store leftovers. Don’t forget the variations to customize your meal. Cooking can be fun and rewarding. Enjoy making your hot honey tenders and creamy mac! You can impress your family and friends with this dish. Thanks for following along, and happy cooking!$

Hot Honey Tenders with Cheesy Mac

Crispy chicken tenders drizzled with hot honey served alongside creamy cheesy macaroni.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Ingredients

1 lb chicken tenders
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
to taste salt and pepper
as needed oil for frying
0.5 cup hot honey
2 cups elbow macaroni
2 tablespoons butter
2 cups shredded sharp cheddar cheese
0.5 cup milk
1 teaspoon Dijon mustard
0.5 teaspoon smoked paprika

Instructions

In a bowl, soak the chicken tenders in buttermilk for at least 30 minutes (or up to 4 hours) for extra tenderness.
In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
In a large skillet, heat about 1 inch of oil over medium-high heat until shimmering.
Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each tender in the flour mixture, coating well.
Fry the chicken tenders in batches, cooking for about 5-7 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
While the tenders are still warm, drizzle them generously with hot honey, ensuring an even coating.
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
In the same pot, melt the butter over medium heat. Stir in the milk, Dijon mustard, and smoked paprika. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
Add the drained macaroni to the cheese sauce and stir to combine. Season with salt and pepper to taste.
On a plate, serve a generous scoop of the cheesy mac alongside the hot honey tenders. Pour any remaining hot honey over the top if desired.

Notes

Arrange the macaroni on one side of the plate and stack the hot honey tenders next to it. Garnish with fresh herbs like parsley for an added pop of color.

Keyword cheesy macaroni, chicken tenders, hot honey