Hot Honey Chicken Mac and Cheese combines crispy fried chicken cubes tossed in a sweet and spicy hot honey glaze with a creamy, cheese-baked pasta base. The contrast of crunchy chicken, smooth sauce, and melted cheddar and Colby Jack makes it a standout comfort dish.
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In a large bowl, combine the chicken thigh cubes, buttermilk, hot sauce, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tsp onion powder. Mix well and marinate for at least 30 minutes.
While the chicken marinates, begin the mac and cheese. In a large skillet over medium heat, melt 3 tbsp of butter. Add 1 tbsp paprika, 1 tbsp garlic powder, and 1 tsp onion powder, and toast for 30 seconds until fragrant.
Pour in the heavy cream and bring the mixture to a gentle simmer.
Turn off the heat. Gradually stir in 2 cups of shredded cheddar cheese and the optional Colby Jack cheese until the sauce is smooth and fully melted.
Cook elbow macaroni according to package directions. Drain well and add it to the cheese sauce, stirring to combine.
In an oven-safe baking dish, spread half of the mac and cheese. Top with 1 cup of shredded cheddar cheese. Layer the remaining mac and cheese on top, and finish with the last cup of shredded cheddar.
Bake at 375°F (190°C) for 15 minutes, until the cheese is melted and bubbly.
While the mac and cheese bakes, prepare the chicken dredge. In a separate large bowl, whisk together the all-purpose flour, cornstarch, 1 tbsp paprika, 1 tbsp garlic powder, 1 tsp onion powder, and 1 tsp cayenne pepper.
Remove the chicken pieces from the marinade, allowing excess to drip off, and dredge them thoroughly in the flour mixture, pressing to adhere.
Heat about 3 inches of vegetable oil in a deep pot to 350°F (175°C). Carefully fry the chicken in batches for 5-7 minutes, until golden brown and cooked through. Remove with a spider strainer and place on a wire rack to drain.
To make the hot honey sauce, melt the remaining 3 tbsp of butter in a clean pan over medium heat. Stir in 1 tsp of cayenne pepper and the lemon juice.
Remove the pan from the heat and stir in the honey until well combined.
Pour the hot honey sauce over the fried chicken in a large bowl and toss until every piece is coated.
Arrange the hot honey chicken over the top of the baked mac and cheese and serve immediately.
Store leftovers in an airtight container for up to 3 days. Reheat the mac and cheese in a 325°F oven until warmed through; fry fresh chicken or crisp reheated pieces in a 375°F oven for 5 minutes.
deep frying thermometer · large cast-iron skillet or Dutch oven for frying · 9x13 inch baking dish
Yes, but thighs stay juicier when fried. If using breasts, cut them into 1-inch cubes and watch cooking time closely—they cook faster and can dry out.
Buttermilk tenderizes the chicken and adds tang. It also helps the flour coating stick and crisp up during frying.
The recipe uses hot sauce mixed with honey and butter to create the sweet-spicy glaze. Toss the fried chicken in this mixture before topping the mac and cheese.
Prepare the mac and cheese base up to 1 day ahead and refrigerate. Fry the chicken and toss in hot honey just before serving for crispness.
No—the chicken is coated in flour for frying. Use a gluten-free flour blend as a 1:1 swap to make it gluten-free.
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