Description
A delightful blend of crispy fried chicken drizzled with a sweet and spicy honey glaze, served alongside creamy mac and cheese.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- 8 oz (225g) elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
- 1/4 teaspoon ground mustard (optional)
Instructions
- Season chicken pieces with salt and pepper. Prepare a breading station with flour, beaten eggs, and breadcrumbs.
- Coat chicken in flour, then egg wash, and finally breadcrumbs.
- In a skillet, heat oil over medium-high heat and fry chicken in batches until golden brown (5-7 minutes per batch). Transfer to a paper towel-lined plate.
- In a small saucepan, combine honey, soy sauce, sriracha, garlic powder, red pepper flakes, and butter over low heat, stirring until melted and combined.
- Cook macaroni according to package instructions, then drain. In a saucepan, melt butter, whisk in flour, and gradually add milk. Stir until thickened.
- Stir in shredded cheddar cheese until melted, then combine with cooked macaroni.
- Serve mac and cheese alongside fried chicken, drizzled with the honey pepper glaze.
Notes
For a lighter option, consider baking the chicken instead of frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg