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Hot Honey Chicken Tenders with Mac & Cheese
1 h 15 minServes 4Nutri-Score D€€
D
1 h 15 min
1 h 15 minHot Honey Chicken Tenders with Mac & Cheese
what you need
Ingredients
chicken tenderloins (trimmed)Meat700 g
onion powder (divided between wet and dry coating)Spices4 g
garlic powder (divided between wet and dry coating)Spices4 g
paprika (divided between wet and dry coating)Spices4 g- cayenne (divided between wet and dry coating)Spices2 g
salt (divided between coatings and mac & cheese)Spices8 g- ranch seasoning (divided between wet and dry coating)Spices8 g
buttermilk (for the wet coating)Dairy240 ml- eggs (beaten)Dairy2 pieces
flour (for the dry coating)Pantry200 g
cornstarch (for the dry coating)Pantry50 g
elbow noodles (uncooked)Grains400 g
butter (for the cheese sauce)Dairy60 g- flour (for the roux)Pantry40 g
- heavy creamDairy240 ml
- evaporated milkDairy180 ml
- Colby & Monterey Jack cheese (shredded)Dairy200 g
- sharp cheddar cheese (shredded)Dairy150 g
mozzarella cheese (shredded)Dairy100 g- butter (for the hot honey sauce)Dairy60 g
- hot saucePantry60 ml
hot honeyPantry120 ml- oil (for frying)Pantry1 litre
per serving
Nutrition
1,088kcal
- Carbs
- 83 g
- Proteins
- 49 g
- Fat
- 63 g
what you’ll use
Tools
Mixing bowl ×3
Frying pan
Saucepan
Baking dish
Whisk
Colander
Tongs
step by step
Method
- Step 1
Make the wet coating
- In a bowl, whisk the buttermilk, eggs, onion powder, garlic powder, paprika, cayenne, salt and ranch seasoning.
- Add the chicken tenderloins and coat well.
- Let marinate while preparing the rest.
- Step 2
Make the dry coating
- In a second bowl, combine the flour, cornstarch, paprika, cayenne, ranch seasoning, onion powder, garlic powder and salt.
- Mix until evenly blended.
- Step 3
Bread the tenders
- Lift each tenderloin from the wet coating, letting the excess drip off.
- Press firmly into the dry coating until fully covered.
- Set the breaded tenders aside on a plate.
- Step 4
Fry the tenders
- Heat the oil in a pan to about 175 °C.
- Fry the tenders in batches until golden and cooked through.
- Drain on paper towels.
- Step 5
Cook the pasta
- Boil the elbow noodles in salted water until al dente.
- Drain and set aside.
- Step 6
Make the cheese sauce
- Melt the butter in a saucepan, then whisk in the flour to make a roux.
- Pour in the heavy cream and evaporated milk, whisking until smooth and slightly thickened.
- Add the Colby & Monterey Jack, sharp cheddar and mozzarella, stirring until melted.
- Season with salt, onion powder and garlic powder.
- Step 7
Combine and bake the mac & cheese
- Fold the drained noodles into the cheese sauce.
- Transfer to a baking dish and top with extra cheese if desired.
- Bake at 175 °C for 15–20 min, then broil for 1 min until golden.
- Step 8
Make the hot honey sauce
- Melt the butter in a small pan.
- Stir in the hot sauce and hot honey until combined and warm.
- Step 9
Serve
- Drizzle the hot honey sauce over the crispy tenders.
- Serve alongside the baked mac & cheese.