Honey Buffalo Chicken Bites with Mac N Cheese
The Sapor cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Blak Rabbit on SeeMeCook
Crispy, sweet, and spicy buffalo chicken bites served over an ultra-creamy, three-cheese macaroni and cheese.
- Time
- 60 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 245 g
- 50 g
- 60 g
- 60 g
- 4 g
- 6 g
- 5 g
- 2 g
- 6 g
- 3 g
- 1 g
Dredge mixture
- 125 g
- 65 g
- 6 g
- 5 g
- 4 g
- 3 g
- 6 g
- 1 g
Sauce
- 80 g
- 170 g
- 14 g
- 12 g
Mac n cheese
- 480 g
- 40 g
- 25 g
- 12 g
- 2 g
- 3 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 3.76 kg before cooking, which is about 625 g per serving.
Steps
In a large bowl, combine the diced chicken breast with buttermilk, egg, pickle juice, buffalo sauce, cayenne pepper, garlic powder, onion powder, smoked paprika, salt, chicken seasoning, and black pepper. Mix well and let marinate for at least 30 minutes.
In a separate shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, cayenne, chicken seasoning, salt, and black pepper to create the dredge mixture.
Remove chicken pieces from the marinade and coat thoroughly in the dredge mixture, pressing the flour onto the chicken to ensure a thick crust.
Heat oil in a deep skillet or pot to 350°F (180 °C) (175°C (350 °F)). Fry the chicken bites in batches until golden brown and crispy, about 5-7 minutes. Drain on a wire rack or paper towels.
In a small saucepan over medium heat, combine 1/3 cup buffalo sauce, honey, 1 tablespoon butter, brown sugar, and a pinch of salt. Simmer until the sugar is dissolved and the sauce is slightly thickened. Toss the fried chicken bites in this sauce.
Boil the macaroni noodles in salted water according to package instructions until al dente. Drain and set aside.
In a large pot, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Whisk in 3 tablespoons of flour to create a roux and cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the evaporated milk and heavy cream. Season with smoked paprika, garlic powder, chicken bouillon powder, salt, and pepper.
Bring the liquid to a gentle simmer, then reduce heat to low. Gradually stir in the shredded Colby jack, sharp cheddar, and mozzarella cheeses until the sauce is smooth and creamy.
Fold the cooked macaroni into the cheese sauce until fully coated.
Serve the honey buffalo chicken bites on top of the mac and cheese.
Notes
For the best cheese pull and texture, shred your own cheese from blocks rather than using pre-shredded bags. Adjust the cayenne in the chicken and dredge to your preferred spice level.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1657
- Protein
- 89 g
- Carbs
- 116 g
- Fat
- 93 g
- Fiber
- 4 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
