Hot Honey Chicken w/ Mac & Cheese 🔥🍯🧀🥵😋🤌🏻 Hot Honey Chicken Tenders 🐓 Ingredients For the Chicken: * 1 ½ lbs chicken tenders (or chicken breasts cut into strips) * ¾ cup buttermilk * ¼ cup pickle juice (from dill pickles) * 1 tbsp hot sauce (optional, for extra kick) * 1 cup all-purpose flour * Sprinkle of cornstarch * Smoked paprika * Cayenne pepper (optional for extra heat) * Garlic powder * Onion powder * Salt * Black pepper * Slap ya mama * Oil, for frying (canola or vegetable oil) For the Hot Honey Sauce: * ½ cup honey * Hot sauce (adjust to taste) * 2 Tbsp butter * Seasonings (smoked paprika, cayenne, garlic powder) Instructions 1. Marinate the Chicken * In a bowl, mix buttermilk, pickle juice, hot sauce and seasonings. * Add chicken tenders, cover, and refrigerate for at least 30 minutes (up to overnight). 2. Prepare the Coating * In a shallow dish, combine flour, cornstarch, smoked paprika, cayenne garlic powder, onion powder, salt, pepper, slap ya mama. Season liberally. 3. Dredge the Chicken * Remove chicken from marinade, letting excess drip off. * Coat in flour mixture, pressing to ensure the breading sticks. * For the best results, place breaded chicken on a wire rack on a baking sheet, cover it loosely with plastic wrap, and refrigerate for at least 15-30 minutes. Before frying, let the chicken sit at room temperature for 15-30 minutes to avoid dropping the oil temperature and ensuring it cooks through without becoming greasy. 4. Fry * Heat 2–3 inches of oil in a deep skillet or pot to 350°F. * Fry chicken in batches until golden brown and cooked through (about 4-6 minutes depending on size). * Place on a wire rack to drain excess oil. 5. Make the Hot Honey * In a small saucepan over low heat, melt butter. * Stir in honey, hot sauce, and your desired seasoning. * Simmer gently for 2–3 minutes, stirring until combined. 6. Coat & Serve * Drizzle or toss fried chicken tenders with hot honey sauce. * Serve immediately or over mac & cheese. MAC & CHEESE 🧀 (Inspired by Tini’s mac with some personal twists) Ingredients: * 1 lb corkscrew pasta (cavatappi) * 1 lb sharp cheddar cheese, shredded * 1 lb monterey Jack cheese, shredded * 1 lb smoked gouda cheese, shredded * 1 lb mozzarella cheese, shredded * ½–1 cup sour cream * 3 Tbsp butter * 3 Tbsp all-purpose flour * 1 (12 oz) can evaporated milk * 2–3 cups heavy whipping cream * 1 Tbsp Dijon mustard (or ground mustard/yellow mustard) * 1 splash hot sauce (optional, for balance) * 1 tsp garlic powder (to taste) * 1 tsp onion powder (to taste) * 1 tsp paprika or smoked paprika (to taste) * Salt & pepper (to taste) * Chicken broth (for cooking pasta) Instructions: 1. Prep the cheese: * Shred all the cheeses. 2. Cook the pasta: * Bring a large pot of salted water or chicken broth to a boil. * Cook pasta until just under al dente (1–2 minutes less than package directions). * Drain and stir in a scoop of sour cream while pasta is still warm. Set aside. 3. Make the cheese sauce: * In a large saucepan, melt butter over medium heat. * Whisk in flour and seasonings (garlic powder, onion powder, smoked paprika, salt, pepper). Cook for 2–3 minutes, stirring constantly, until bubbling and slightly golden. * Slowly whisk in evaporated milk until smooth. * Add heavy cream, whisking continuously. * Stir in mustard and a splash of hot sauce. * Let the sauce simmer gently for a few minutes until slightly thickened. * Reduce heat to low, then add cheeses in small handfuls, whisking until melted and smooth. * Reserve 1–2 cups of mixed cheese for topping. 4. Combine pasta and sauce: * Stir cooked pasta into the cheese sauce until fully coated. 5. Bake: * Pour mixture into a greased 9x13-inch baking dish. * Layer with reserved cheese, sprinkling evenly on top. * Bake at 350°F for 10–15 minutes, or until cheese is melted and bubbly. 6. Serve: * Let rest for 5 minutes before serving for best texture. #fyp #cooking #dinner #viral #EasyRecipe - @taryneliseee