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- 1 lb chicken tenderloins - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - Vegetable oil (for frying) To start with chicken tenderloins, I love using fresh ones. They are juicy and cook quickly. Soak these tenderloins in buttermilk. This makes them super tender and tasty. You can let them soak for 30 minutes or overnight for the best results. - 1 cup elbow macaroni - 2 cups shredded sharp cheddar cheese - 1/2 cup milk - 2 tablespoons butter - 1 teaspoon Dijon mustard - 1/2 teaspoon black pepper - 1/4 teaspoon paprika (for the mac and cheese) For the mac and cheese, elbow macaroni is the best. It holds the cheese sauce well. Use sharp cheddar for a rich taste. Combine it with butter, milk, and a bit of mustard for extra flavor. The black pepper and paprika give it a nice kick. - 1/2 cup hot honey (store-bought or homemade) Hot honey is the star here. You can buy it or make your own. Mix honey with hot sauce in equal parts. This gives the chicken a sweet and spicy finish. If you love heat, add more hot sauce. {{ingredient_image_2}} To start, take the chicken tenderloins and place them in a large bowl. Pour in 1 cup of buttermilk, making sure the chicken is fully soaked. Cover the bowl and let it chill in the fridge for at least 30 minutes. For best results, marinate overnight. This step makes the chicken juicy and tender. Next, grab a shallow dish. In this dish, mix 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, salt, and pepper. Whisk it well to combine all the dry ingredients. This coating will give your chicken a crispy texture. Now, heat about 1 inch of vegetable oil in a large skillet. Use medium-high heat, aiming for a temperature of 350°F (175°C). Remove the chicken from the buttermilk and let the excess drip off. Dredge each tenderloin in the flour mixture. Ensure each piece is fully coated. Place the coated chicken in the hot oil carefully. Fry them in batches for about 4-5 minutes on each side. Look for a golden brown color and ensure they are fully cooked. Transfer the cooked chicken to a plate lined with paper towels to drain any extra oil. While the chicken fries, prepare the hot honey sauce. In a small bowl, mix 1/2 cup of hot honey. You can adjust the heat level to your liking. If you want more spice, add a splash of extra hot sauce. Next, boil a pot of salted water. Add 1 cup of elbow macaroni and cook it until al dente, following the package instructions. Once cooked, drain the macaroni well and set it aside. In the same pot, melt 2 tablespoons of butter over medium heat. Stir in 1/2 cup of milk, 1 teaspoon of Dijon mustard, 1/2 teaspoon of black pepper, and 1/4 teaspoon of paprika. Gradually stir in 2 cups of shredded sharp cheddar cheese. Keep stirring until the cheese melts and becomes creamy. Add the drained macaroni to this cheese sauce. Stir well so all the macaroni is coated. To serve, place the creamy mac and cheese on a large platter. Arrange the crispy chicken tenders around it. Drizzle the hot honey over the chicken for a sweet and spicy touch. Enjoy your delicious meal! To get that perfect crunch, start with high-quality chicken tenderloins. Marinating them in buttermilk not only adds flavor but also keeps them juicy. Coat the chicken in the flour mixture evenly. When frying, keep the oil hot, around 350°F. Fry in small batches to avoid steaming. This helps achieve that golden brown color everyone loves. For creamy mac and cheese, use sharp cheddar cheese. It melts well and adds a nice bite. Cook the elbow macaroni until al dente. This ensures it stays firm when mixed with the cheese sauce. When making the cheese sauce, melt the butter first. Then, gradually add milk and cheese while stirring. This method helps create a smooth and creamy texture. If you like heat, adjust the hot honey sauce. Start with half a cup of hot honey. For more spice, add extra hot sauce or use less honey. Taste as you go to find your perfect balance. You can drizzle more hot honey on the chicken before serving. This gives every bite a sweet and spicy kick. Pro Tips Brine for Extra Juiciness: For even juicier chicken tenders, consider brining the tenderloins in a saltwater solution for a few hours before marinating in buttermilk. This will enhance the flavor and moisture retention during cooking. Use a Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). This way, you can avoid overcooking and keep the tenders juicy. Customize Your Heat: If you prefer a milder kick, mix the hot honey with regular honey or maple syrup. For more heat, add minced fresh chili or cayenne pepper to your hot honey sauce to customize it to your taste. Cheese Sauce Secret: For a creamier mac and cheese, use a combination of cheeses like Gruyère or Monterey Jack along with sharp cheddar. This blend adds depth and enhances the overall flavor of the dish. {{image_4}} You can change the cheese in your mac and cheese for a new taste. Sharp cheddar is a classic choice. But you can use mozzarella for a stretchier feel. Gouda adds a nice smoky flavor. For a tangy touch, try feta or goat cheese. Mixing different cheeses creates a rich flavor profile. Experiment to find your favorite blend! You can make your hot honey at home. Combine honey and your favorite hot sauce in a pan. Heat gently until mixed well. Adjust the heat level to your liking. Try adding chili flakes for extra spice. A squeeze of lemon juice adds a nice zing. This way, you can customize your hot honey for any dish! Boost nutrition by adding vegetables to your mac and cheese. Spinach wilts down nicely and adds color. Broccoli florets give a crunchy bite. You can also mix in cooked peas or diced tomatoes. Sautéed mushrooms add an earthy flavor. Not only do veggies add taste, but they also make your meal healthier! To keep your hot honey chicken tenders and mac and cheese fresh, store them in airtight containers. Place the cooled chicken tenders in one container and the mac and cheese in another. They can stay in the fridge for up to three days. Make sure to let them cool before sealing the containers. This helps keep moisture in check and prevents sogginess. When you’re ready to enjoy your leftovers, reheating them properly is key. For the chicken tenders, preheat your oven to 375°F (190°C). Place the tenders on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until they are crispy and warm. For the mac and cheese, you can reheat it on the stove or in the microwave. If using a microwave, heat in short bursts of 30 seconds, stirring in between. Add a splash of milk if it seems dry. If you want to save some for later, you can freeze the chicken tenders and mac and cheese. First, let them cool completely. Then, wrap each chicken tender tightly with plastic wrap. For the mac and cheese, scoop it into a freezer-safe container. You can freeze both for up to two months. When you’re ready to eat, thaw them in the fridge overnight before reheating. This method helps keep their flavor and texture. Yes, you can use chicken breasts. Cut them into strips to match the size of tenderloins. This way, they will cook evenly. The cooking time may vary slightly. Make sure they reach 165°F (74°C) for safety. To make hot honey, mix equal parts of honey and your favorite hot sauce. Heat this mix in a saucepan over low heat. Stir until it warms up and blends well. Adjust the heat by adding more hot sauce if you like it spicier. Mac and cheese can last for about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. Always check for any off smells or mold before eating leftovers. Yes, you can bake the chicken tenders. Preheat the oven to 400°F (200°C). Place coated tenders on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through. Make sure they are golden brown and cooked through. This blog post covered how to make delicious chicken tenderloins, creamy mac and cheese, and a sweet hot honey sauce. I shared tips for crispy chicken and cheesy mac. I also suggested fun variations and how to store leftovers safely. In my opinion, this meal is fun to make and enjoy with friends or family. You can easily change it up to fit your taste. Whether frying or baking, I hope you try these recipes soon!

Hot Honey Chicken Tenders with Mac and Cheese

Elevate your dinner with these Hot Honey Chicken Tenders paired with a rich Mac and Cheese recipe! Crispy Chicken and Cheese come together in a mouthwatering meal that's both sweet and spicy. Perfect for those craving spicy chicken tenders, this dish features tender chicken drizzled with homemade hot honey and creamy mac and cheese on the side. Get ready to indulge in this flavorful feast! Save this recipe for your next cooking adventure! #HotHoneyChickenTenders #SpicyChickenTenders #MacAndCheeseRecipe #FriedChickenWithHotHoney
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Ingredients
  

1 lb chicken tenderloins

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

Vegetable oil (for frying)

1/2 cup hot honey (store-bought or homemade - see note below)

1 cup elbow macaroni

2 cups shredded sharp cheddar cheese

1/2 cup milk

2 tablespoons butter

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

1/4 teaspoon paprika (for the mac and cheese)

Instructions
 

Marinate the Chicken: Begin by soaking the chicken tenderloins in buttermilk in a large bowl. Cover and refrigerate for at least 30 minutes or up to overnight for enhanced tenderness.

    Prepare the Coating: In a separate shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Whisk together thoroughly to ensure an even mixture.

      Fry the Chicken: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches a temperature of 350°F (175°C). Remove the chicken from the buttermilk, allowing excess moisture to drip off. Dredge each tenderloin in the flour mixture, ensuring a thorough coating.

        Cook the Tenders: Carefully place the coated chicken into the hot oil, taking care not to overcrowd the skillet. Fry the tenders in batches for approximately 4-5 minutes on each side, or until they are golden brown and fully cooked through. Once done, transfer the chicken to a plate lined with paper towels to drain excess oil.

          Make the Hot Honey Sauce: While the chicken is frying, prepare the hot honey sauce by mixing hot honey in a small bowl. For added heat, you can adjust the spice level by incorporating more honey or a splash of extra hot sauce, based on your preference.

            Cook the Mac and Cheese: In a pot of salted boiling water, cook the elbow macaroni following package instructions until al dente. Drain the macaroni well and set aside.

              Create the Cheese Sauce: Using the same pot, melt the butter over medium heat. Stir in the milk, Dijon mustard, black pepper, and paprika. Gradually incorporate the shredded cheddar cheese, stirring constantly until the mixture is melted and creamy.

                Combine: Add the drained macaroni to the cheese sauce, stirring thoroughly to ensure each piece is well coated and combined.

                  Serve: On a large platter, serve the creamy mac and cheese alongside the crispy chicken tenders. Generously drizzle hot honey over the chicken tenders for a sweet and spicy kick.

                    Prep Time: 15 min | Total Time: 1 hr | Servings: 4

                      - Presentation Tips: For an impressive presentation, place the mac and cheese in the center of a large serving platter, then arrange the chicken tenders around it. Drizzle additional hot honey over the tenders for visual appeal, and consider garnishing with fresh parsley for a pop of color. Enjoy your delightful meal!

                        Note: For homemade hot honey, blend equal parts honey with your preferred hot sauce in a saucepan over low heat, stirring until warm and combined.