Hot Honey Chicken Tenders with Four Cheese Mac & Cheese

Steps

1. 1

   In a large bowl, combine the chicken tenderloins with buttermilk, 1/4 cup hot sauce, pickle juice, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp complete seasoning, 1/2 tbsp paprika, 1/2 tbsp mustard powder, 1 tsp salt, 1 tsp adobo, and 1/2 tsp black pepper. Mix well and let marinate.

2. 2

   Heat vegetable oil in a deep skillet or pot for frying.

3. 3

   Dredge the marinated chicken (the source implies a flour coating though not explicitly listed in the ingredient list, standard practice for fried tenders) and fry in the hot oil until golden brown and cooked through. Remove and drain on a wire rack.

4. 4

   Prepare the hot honey sauce by combining 1/2 cup honey, 1/4 cup hot sauce, and 1 tbsp butter in a small saucepan. Heat until the butter is melted and the sauce is well combined. Toss the fried chicken tenders in the sauce.

5. 5

   Boil the corkscrew pasta in salted water according to package directions. Reserve 1/2 cup of the pasta water before draining.

6. 6

   In a large pot, melt 4 1/2 tbsp butter over medium heat. Add 4 minced cloves of garlic and sauté until fragrant.

   Start 4-minute timer
7. 7

   Whisk in 3 tbsp of all-purpose flour to create a roux. Cook for 1-2 minutes to remove the raw flour taste.

   Start 1-minute timer
8. 8

   Slowly whisk in the heavy cream and whole milk. Continue whisking until the sauce begins to thicken.

9. 9

   Stir in the seasonings for the mac: 1 tsp paprika, 1 tsp mustard powder, 1 tsp complete seasoning, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.

10. 10

    Reduce heat to low and gradually stir in the shredded Gouda, mozzarella, colby jack, and medium cheddar cheeses until melted and smooth. Add the reserved pasta water to reach your desired consistency.

11. 11

    Fold the cooked pasta into the cheese sauce until evenly coated. Serve immediately with the hot honey chicken tenders.