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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) - 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) - 1/2 cup hot honey (store-bought or homemade) To make hot honey at home, mix equal parts honey and your favorite hot sauce over low heat. This blend adds a sweet and spicy kick to the dish. Gathering these ingredients will set you up for success. The chicken will be crispy, the mac and cheese creamy, and the hot honey will bring it all together with flavor. Enjoy the cooking process! {{ingredient_image_1}} Start by soaking the chicken tenderloins in buttermilk. Use a bowl large enough to hold all the chicken. Let it sit for at least 30 minutes. This step helps make the chicken juicy and tender. If you have more time, marinate it overnight for the best results. Next, prepare the coating. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper. Make sure it’s well combined. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Take the marinated chicken out of the buttermilk. Let the excess buttermilk drip off. Dredge each tender in the flour mixture, coating it fully. Carefully place the chicken in the hot oil. Fry in batches for about 4-5 minutes on each side. Look for a golden brown color. Once done, remove the chicken and drain it on paper towels. While the chicken fries, cook the mac and cheese. Boil salted water in a pot. Add the elbow macaroni and cook it according to the package instructions. Once done, drain the macaroni and set it aside. In the same pot, melt butter over medium heat. Stir in milk, Dijon mustard, black pepper, and paprika. Gradually add the shredded cheddar cheese. Stir until the cheese melts and becomes creamy. Finally, mix the cooked macaroni into the cheese sauce, ensuring it is well coated. Now you’re ready to serve the hot honey chicken tenders with mac and cheese! To get the best fried chicken, marinate your chicken in buttermilk. This step makes the chicken juicy and tender. I suggest soaking it for at least 30 minutes. If you have time, let it sit overnight. When you prepare the coating, mix flour with garlic powder, onion powder, and paprika. This mix adds great flavor. Remember to season with salt and pepper. Heat vegetable oil to 350°F (175°C) before frying. This temperature ensures a crispy crust. Fry the chicken in small batches. Overcrowding the pan can make it soggy. Cook each side for about 4-5 minutes until golden brown. Drain on paper towels to remove excess oil. For creamy mac and cheese, start with quality cheese. I love using sharp cheddar for its rich flavor. You can also mix in other cheeses for depth. Cook elbow macaroni until al dente, then drain it. In the same pot, melt butter and add milk, Dijon mustard, and spices. Stir in the cheese gradually. This helps it melt smoothly. Once the cheese is fully melted, mix in the macaroni. Make sure every piece is coated in that cheesy goodness. For extra creaminess, you can add more milk or cheese to your taste. Hot honey makes your chicken sing! You can buy it or make it at home. Mix equal parts honey and your favorite hot sauce in a pot. Heat it gently to combine the flavors. Adjust the heat level to your liking. If you want it sweeter, add more honey. For more heat, add a dash of hot sauce. Drizzle this sauce over your chicken just before serving. It adds a sweet and spicy kick that pairs perfectly with the crispy tenders. Pro Tips Marinate for Maximum Flavor: Allow the chicken to soak in buttermilk for at least 30 minutes, or up to overnight. This not only infuses flavor but also tenderizes the meat for a juicier result. Achieving the Perfect Crunch: Make sure your oil is at the right temperature (350°F) before adding the chicken. If the oil is too cool, the chicken will absorb more oil and become greasy instead of crispy. Customize Your Hot Honey: Adjust the heat level of your hot honey sauce by experimenting with different hot sauces or adding more honey to balance the spice. This allows you to cater to your taste preferences. Cheese Sauce Consistency: For a smoother cheese sauce, ensure to add the cheese gradually, stirring continuously. This prevents clumping and helps achieve a creamy texture perfect for your mac and cheese. {{image_2}} You can make this dish gluten-free easily. Use gluten-free flour for the coating. Many brands offer great options that work well. For the macaroni, look for gluten-free pasta made from rice or corn. You can find these in most grocery stores. Both swaps keep the tasty flavors while catering to those with gluten sensitivity. Hot honey brings a unique kick to the dish. You can adjust the heat level to match your taste. For a milder version, use less hot sauce in your honey mix. You can also combine honey with sweet chili sauce for a sweeter touch. Want more heat? Add extra hot sauce or try a spicy honey blend. This lets everyone enjoy the chicken just how they like it. Cheddar is classic for mac and cheese, but you can mix it up! Try gouda for a smoky flavor, or mozzarella for a stretchy, creamy bite. Parmesan adds a sharp salty kick. For something fun, mix in pepper jack for a spicy twist. Feel free to get creative with your cheese choices and find your perfect blend! To keep your Hot Honey Chicken Tenders and Mac and Cheese fresh, store them in airtight containers. Place the chicken tenders and mac and cheese in separate containers. This way, they stay crisp and creamy. You can keep leftovers in the fridge for up to three days. Make sure they cool down before sealing the containers. When you want to enjoy your leftovers, reheat them carefully. For the chicken tenders, use an oven. Preheat it to 375°F (190°C). Place the tenders on a baking sheet. Heat them for about 10-15 minutes or until they feel hot. For the mac and cheese, microwave it in a bowl. Add a splash of milk to keep it creamy. Heat in 30-second bursts, stirring in between, until warm. If you want to save your meal for later, you can freeze it. Wrap each chicken tender in plastic wrap. For the mac and cheese, use a freezer-safe container. Make sure to label each container with the date. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge overnight. Then follow the reheating tips to enjoy your dish again. Yes, you can use chicken breasts. Cut them into strips for even cooking. This option may take a bit longer to fry, about 6-7 minutes per side. Keep an eye on them to ensure they cook through. The flavor will still be great! If you don’t have buttermilk, you can make your own. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will give you a nice tangy flavor similar to buttermilk. You can store hot honey sauce in the fridge for up to two weeks. Keep it in a jar with a tight lid. If it thickens, warm it up slightly before using. This sauce adds a sweet kick to many dishes! In this post, we explored tasty chicken tenders, creamy mac and cheese, and hot honey sauce. You learned how to marinate chicken and fry it just right. We also shared secrets for making the best mac and cheese. Don’t forget the fun variations and storage tips to keep your meal fresh. Use these easy steps for quick, delicious meals anytime. Enjoy your cooking adventures and share your tasty results!

Hot Honey Chicken Tenders with Mac and Cheese

Crispy chicken tenders drizzled with hot honey served alongside creamy mac and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb chicken tenderloins
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste salt
  • to taste pepper
  • as needed vegetable oil (for frying)
  • 0.5 cup hot honey
  • 1 cup elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 0.5 cup milk
  • 2 tablespoons butter
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon paprika (for the mac and cheese)

Instructions
 

  • In a bowl, soak the chicken tenderloins in buttermilk for at least 30 minutes (or up to overnight for extra tenderness).
  • In a separate shallow dish, mix flour, garlic powder, onion powder, paprika, salt, and pepper. Ensure it’s well combined.
  • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Remove the chicken from the buttermilk, letting the excess drip off, then dredge each tender in the flour mixture, coating completely.
  • Carefully place the coated chicken in the hot oil. Fry in batches (don’t overcrowd the pan) for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
  • While the chicken is frying, mix the hot honey in a small bowl. Adjust heat levels by adding more honey or additional hot sauce if desired.
  • In a pot of boiling salted water, cook the elbow macaroni according to package instructions. Drain and set aside.
  • In the same pot, melt the butter over medium heat. Stir in milk, Dijon mustard, black pepper, and paprika. Gradually add shredded cheddar cheese, stirring continuously until melted and creamy.
  • Add the cooked macaroni to the cheese sauce, mixing until well coated.
  • Plate the mac and cheese alongside the chicken tenders. Drizzle hot honey generously over the chicken tenders.

Notes

For homemade hot honey, combine equal parts honey and your favorite hot sauce in a saucepan over low heat.
Keyword chicken tenders, hot honey, mac and cheese