Sizzling chicken fills the air, and I can’t believe how fast it’s going. Hot Honey Chicken Tenders With Baked Mac And Cheese are on the menu, and they’re disappearing quicker than I expected.
This dish is perfect for weeknights when you’re racing against the clock and need something that’s comforting yet easy. The real kicker? Instead of frying, you bake the chicken tenders to keep them crispy but lighter (trust me, your waistline will thank you). Dinner’s ready in under an hour. Let’s dig in!
Why You’ll Love This Hot Honey Chicken Tenders With Baked Mac And Cheese
- Super Easy Prep: Just marinate the chicken, mix a few ingredients, and let the oven do its thing. Seriously, it’s a breeze!
- Sticky-Sweet Flavor: The hot honey gives it a sweet kick that balances perfectly with the savory chicken. You’ll be hooked!
- Crisp-Tender Chicken: After baking, the tenders are golden-edged on the outside and juicy inside. So satisfying to bite into.
- Comfort Food Combo: It’s classic mac and cheese paired with those spicy-sweet tenders. Perfect for picky eaters and adventurous folks alike!
- Timing Challenge: Make sure you time both dishes right; they bake together but might need different attention during prep (trust me, I learned that the hard way!).
Hot Honey Chicken Tenders With Baked Mac And Cheese Ingredients
For the Chicken Tenders:
chicken breast (1 pound) — Use fresh chicken breast, ’cause frozen will dry out and ruin the texture.
buttermilk (1 cup) — Don’t skimp on real buttermilk; it’s key for that juicy flavor and tenderness.
all-purpose flour (1 cup) — Stick with all-purpose flour, or the coating won’t crisp up right—no substitutions!
paprika (1 teaspoon) — Go for smoked paprika; it adds depth; sweet paprika won’t cut it here.
garlic powder (1 teaspoon) — Use fresh garlic powder, not the old stuff, or it’ll taste flat and stale.
salt (1 teaspoon) — Don’t skip the salt; it’s crucial for bringing all the flavors together.
black pepper (1 teaspoon) — Use fresh ground black pepper for a kick; pre-ground’s just not the same.
hot honey (1/2 cup) — Get that Mike’s Hot Honey; other brands can’t match its perfect balance of sweet and heat.
For the Baked Mac and Cheese:
elbow macaroni (8 ounces) — Don’t use anything but elbow macaroni; other shapes won’t hold the cheese sauce right.
cheddar cheese (2 cups) — Use sharp cheddar for max flavor; mild cheddar won’t cut it in mac and cheese.
milk (1 cup) — Go whole milk, not skim; otherwise, it’ll be watery and bland.
cream (1/2 cup) — Use heavy cream, or your sauce won’t get that rich, creamy goodness.
butter (1/4 cup) — Use real butter, not margarine; otherwise, your dish’ll taste cheap and greasy.
bread crumbs (1/4 cup) — Panko bread crumbs are a must for crunch; regular ones just don’t have the same texture.
mustard powder (1 teaspoon) — Don’t swap out mustard powder; it’s essential for that tangy flavor boost.
Full measurements in the recipe card below.
How to Make Hot Honey Chicken Tenders With Baked Mac And Cheese
1. Marinate the Chicken: In a bowl, marinate the chicken strips in buttermilk for at least 30 minutes. This helps keep ’em juicy and tender.
2. Prep the Coating: In a separate bowl, mix flour, paprika, garlic powder, salt, and black pepper together. You’ll want it well combined for an even coating.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). You’ll know it’s ready when you can feel the heat radiating from the oven door.
4. Coat the Chicken: Now, remove chicken from buttermilk, letting excess drip off. Coat each strip in the flour mixture and place them on a baking sheet lined with parchment paper.
5. Cook the Pasta: While that chicken’s getting ready, cook elbow macaroni according to package instructions until al dente — check for that firm bite!
6. Make the Cheese Sauce: In a saucepan over medium heat, combine milk, cream, melted butter, mustard powder, and half of the cheddar cheese until melted and creamy. Watch out here; if you rush it or crank up the heat too high, it can scorch.
7. Assemble and Bake: Mix in cooked macaroni with cheese sauce then pour into a greased baking dish. Top with remaining cheddar cheese and panko bread crumbs before baking everything for about 20 minutes until bubbly and golden on top.
Drizzle hot honey over cooked chicken tenders before serving them alongside baked mac and cheese for an awesome dinner combo!
Exact quantities in the recipe card below.
How to Store Hot Honey Chicken Tenders With Baked Mac And Cheese
- Room Temperature: Don’t leave these out for more than 2 hours. Wrap them in foil or put them in an airtight container to keep them safe.
- Refrigerator: Store the tenders and mac and cheese separately in airtight containers. They’ll last about 3-4 days. Just know that the chicken might lose some of its crispiness.
- Freezer: You can freeze the chicken strips for up to 3 months, but they won’t be as crispy when thawed. Use freezer bags and squeeze out as much air as possible.
- Reheating: Bake at 350°F until heated through, about 15 minutes for the chicken (listen for that sizzle!) and 20 minutes for the mac and cheese until it’s bubbly again. Just remember, reheating can sometimes dry things out a bit, so maybe add a splash of milk to the mac if it looks too thick!
What to Serve with Hot Honey Chicken Tenders With Baked Mac And Cheese?
It’s rich enough on its own, but adding some sides helps balance the flavors and keeps things interesting.
- Crispy Coleslaw: The crunchy texture and acidity lighten up this dish, making each bite refreshing.
- Pickle Chips: Their tangy crunch cuts through the richness beautifully — just grab a jar and serve!
- Roasted Brussels Sprouts: These add a nice color contrast and earthy flavor; toss them in olive oil for 25 minutes at 400°F.
- Garlic Bread: A buttery, crunchy slice offers a comforting texture alongside the tender chicken and creamy mac.
- Fruit Salad: Toss together seasonal fruits for a sweet-tart bite that balances out the heat from the honey drizzle.
- Macaroni Salad: This cold side gives a nice creamy contrast; make it in advance to chill before serving.
- Corn on the Cob: Sweet corn adds that perfect pop of brightness; grill it for about 10 minutes while everything else bakes.
- Spicy Pickled Jalapeños: For those who like heat, these add an extra kick that pairs well with the hot honey drizzle.
Hot Honey Chicken Tenders With Baked Mac And Cheese Variations
Here’s how to play with this recipe:
- Spicy Kick: Add 1 teaspoon cayenne pepper with the other spices for a serious heat boost.
- Garlic Lovers: Mix in 1 tablespoon garlic powder instead of 1 teaspoon for more flavor in the chicken coating.
- Cheesy Upgrade: Stir in 1 cup cream cheese into the melted cheddar mix for an ultra-creamy mac and cheese.
- Herb Infusion: Toss in 1 tablespoon dried oregano or thyme to the flour mixture for a herby twist.
- Honey Variation: Use 1/4 cup maple syrup and 1/4 cup hot honey for a sweet-savory drizzle on chicken tenders.
- Crunchy Topping: Sprinkle crushed potato chips over the mac and cheese before baking for extra crunch.
- Lightened Up: Substitute half of the cheddar cheese with Greek yogurt when mixing into the macaroni (trust me, it works!).
Make Ahead Options for Hot Honey Chicken Tenders With Baked Mac And Cheese
I like to marinate the chicken strips in buttermilk a day ahead. Just pop them in a sealable bag and store them in the fridge. For the baked mac and cheese, I cook the macaroni and mix it with the cheese sauce, then cover it tightly in a greased baking dish for up to two days. Before serving, I bake everything fresh: about 20-25 minutes for the chicken and 20 minutes for the mac and cheese until they’re hot and bubbly. Honestly, while the chicken holds up well, I wouldn’t recommend making the mac too far ahead — it just doesn’t reheat as nicely. So plan accordingly! Make it fresh when you can!
Hot Honey Chicken Tenders With Baked Mac And Cheese Recipe FAQs
Can I make Hot Honey Chicken Tenders With Baked Mac And Cheese ahead of time?
You can definitely prep parts of this dish in advance! Marinate the chicken in buttermilk the night before, and you can even cook the macaroni and cheese earlier. Just assemble it, cover, and refrigerate. When you’re ready to bake, let it sit out for about 30 minutes to take off the chill. Just keep an eye on the baking time; it may need a few extra minutes to heat through.
Why did my Hot Honey Chicken Tenders With Baked Mac And Cheese turn out soggy?
Soggy tenders usually come from two things: not letting excess buttermilk drip off or overcrowding your baking sheet. Make sure you’ve coated each chicken strip well and left space between them on the sheet so they bake up crispy instead of steaming. You’ll know they’re done when they’re golden-edged and sound crisp as you cut into them!
What can I substitute for hot honey in this recipe?
If you don’t have hot honey, try mixing regular honey with a little hot sauce — like sriracha or Frank’s RedHot — to get that sweet-heat vibe. Just remember, every brand of hot sauce has its own level of heat, so start small and adjust to your taste! But honestly, if you can grab Mike’s Hot Honey, that stuff’s hard to beat!
How do I store leftovers from this dish?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat the mac and cheese in a microwave or oven until bubbly again (add a splash of milk if it’s too thick). For those chicken tenders, a quick zap in the air fryer will help keep that coating crispy. Just don’t let ‘em sit too long—nobody likes rubbery chicken!
Final Thoughts on Hot Honey Chicken Tenders With Baked Mac And Cheese
Making Hot Honey Chicken Tenders With Baked Mac And Cheese is all about that flavor payoff—trust me, the combination of crispy, juicy chicken drizzled with sweet heat and creamy, cheesy pasta is a total winner. If you’ve been putting off making this dish, tonight’s the night. It’s a cozy meal that comes together without too much fuss and hits all the right notes. Plus, you’ll impress everyone at the table! Drop a comment if you added anything or made any tweaks—I’m always curious to hear how it turned out for you!
Hot Honey Chicken Tenders With Baked Mac And Cheese
Ingredients
Method
- In a bowl, marinate the chicken strips in buttermilk for at least 30 minutes.
- In a separate bowl, mix flour, paprika, garlic powder, salt, and pepper.
- Preheat the oven to 400°F (200°C).
- Remove chicken from buttermilk, allowing excess to drip off, and coat with the flour mixture.
- Place coated chicken strips on a baking sheet lined with parchment paper.
- Cook elbow macaroni according to package instructions until al dente, then drain.
- In a saucepan, combine milk, cream, melted butter, mustard powder, and half of the cheddar cheese over medium heat until melted.
- Mix in the cooked macaroni and pour into a greased baking dish.
- Top with remaining cheddar cheese and bread crumbs.
- Bake chicken tenders for 20-25 minutes until golden and cooked through.
- Bake mac and cheese for 20 minutes until bubbly and golden on top.
- Drizzle hot honey over cooked chicken tenders before serving.
- Serve chicken tenders alongside baked mac and cheese.
