Honey Buffalo Chicken Bites with Mac N Cheese

Ingredients

• 1.5 lb boneless chicken breast (diced)
• 1 cup buttermilk
• 1 egg (large)
• 0.25 cup pickle juice
• 0.25 cup buffalo sauce
• 2 tsp cayenne pepper (use more or less depending on spice preference)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp chicken seasoning
• 0.5 tsp black pepper
• 1 cup all purpose flour
• 0.5 cup cornstarch
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp cayenne
• 1 tsp chicken seasoning
• 1 tsp salt
• 0.5 tsp black pepper
• 0.333 cup buffalo sauce
• 0.5 cup honey
• 1 tbsp butter
• 1 tbsp brown sugar
• salt (to taste)
• 12 oz macaroni noodles
• 1 lb Colby jack cheese (shredded)
• 0.5 lb medium sharp cheddar (shredded)
• 0.5 lb mozzarella cheese (shredded)
• 12 oz evaporated milk
• 2 cup heavy cream
• 3 tbsp butter
• 3 tbsp flour
• 4 garlic cloves (minced)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp chicken bouillon powder
• salt and pepper (to taste)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Remove chicken pieces from the marinade and coat thoroughly in the dredge mixture, pressing the flour onto the chicken to ensure a thick crust.

4. 4

   Heat oil in a deep skillet or pot to 350°F (175°C). Fry the chicken bites in batches until golden brown and crispy, about 5-7 minutes. Drain on a wire rack or paper towels.

5. 5

   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.

6. 6

   Boil the macaroni noodles in salted water according to package instructions until al dente. Drain and set aside.

7. 7

   In a large pot, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

8. 8

   Whisk in 3 tablespoons of flour to create a roux and cook for 1-2 minutes to remove the raw flour taste.

9. 9

   Slowly whisk in the evaporated milk and heavy cream. Season with smoked paprika, garlic powder, chicken bouillon powder, salt, and pepper.

10. 10

    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.

11. 11

    Fold the cooked macaroni into the cheese sauce until fully coated.

12. 12

    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 per serving

• main
• chicken
• pasta
• comfort food
• fried
• spicy
• dinner