Name: Hot Honey Chicken Tenders & Cheesy Baked Mac N Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 pound chicken tenders; 1 cup buttermilk; 1 cup all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Oil, for frying; 1/4 cup honey; 2 tablespoons hot sauce; 1 tablespoon butter, melted; 2 cups elbow macaroni, cooked and drained; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk

Hot Honey Chicken Tenders With Baked Mac And Cheese – just hearing those words conjures an immediate image of ultimate comfort and an irresistible explosion of flavors, doesn’t it? I am absolutely thrilled to present a recipe that masterfully unites two of America’s most cherished comfort foods into one sensational, unforgettable meal. Forget about having to choose between savory, spicy, sweet, and cheesy; with this dish, you are invited to experience a harmonious symphony of them all.

This isn’t merely a meal; it’s a culinary celebration rooted deeply in the heart of classic American comfort cuisine. Chicken tenders, beloved for their satisfying crunch and tender interior, are elevated to new heights with a vibrant hot honey glaze that beautifully balances fiery warmth with golden sweetness. Paired alongside, we have the quintessential baked mac and cheese – a dish whose journey as a widespread comfort staple spans centuries, evolving into the creamy, cheesy, golden-crusted masterpiece we adore today. The unparalleled synergy between the spicy-sweet chicken and the rich, velvety macaroni is truly extraordinary, promising a delightful texture and flavor contrast in every bite.

I am confident you’ll quickly understand why this particular rendition of Hot Honey Chicken Tenders With Baked Mac And Cheese is destined to become a new favorite in your culinary repertoire. It’s the kind of hearty, soul-satisfying fare that brings genuine smiles to faces and a comforting warmth to the soul, making it perfect for family dinners or a well-deserved weekend treat. Prepare to embark on a flavor journey that is both wonderfully nostalgic and excitingly fresh!

Ingredients:

For the Crispy Hot Honey Chicken Tenders:
- Chicken:
  - 2 lbs boneless, skinless chicken tenderloins (about 10-12 tenders). I always try to pick tenders that are relatively uniform in size for even cooking.
  - 1 cup buttermilk (full-fat is my preference for tenderness and flavor).
- The Flavorful Breading:
  - 2 cups all-purpose flour.
  - ½ cup cornstarch (this is my secret for extra crispiness!).
  - 2 tablespoons smoked paprika.
  - 1 tablespoon garlic powder.
  - 1 tablespoon onion powder.
  - 1 teaspoon cayenne pepper (adjust to your spice preference, or omit for a milder flavor).
  - 1 teaspoon dried oregano.
  - 2 teaspoons salt.
  - 1 teaspoon freshly ground black pepper.
- The Egg Wash:
  - 2 large eggs.
  - ¼ cup milk or water.
- For Frying (or Baking/Air Frying):
  - 4-6 cups vegetable oil, canola oil, or peanut oil for deep frying (enough to submerge the chicken tenders). If baking or air frying, you’ll just need a light spray of cooking oil.
- The Irresistible Hot Honey Sauce:
  - ½ cup honey. I love a local wildflower honey for this.
  - ¼ cup unsalted butter.
  - 2-4 tablespoons hot sauce (like Frank’s RedHot or a good quality sriracha), adjust to your heat preference.
  - 1 tablespoon apple cider vinegar (this really brightens up the sauce!).
  - ½ teaspoon garlic powder.
  - ¼ teaspoon salt.
  - A pinch of red pepper flakes (optional, for an extra kick).
For the Creamy Baked Mac And Cheese:
- Pasta:
  - 1 lb elbow macaroni (or cavatappi, shells, anything that holds a creamy sauce well).
  - 1 tablespoon olive oil (for boiling pasta).
  - 1 teaspoon salt (for boiling pasta).
- The Rich Cheese Sauce:
  - ½ cup (1 stick) unsalted butter.
  - ½ cup all-purpose flour.
  - 4 cups whole milk, warmed (don’t skip warming it, it helps prevent lumps!).
  - 1 cup heavy cream.
  - 1 teaspoon Dijon mustard (a secret weapon for deepening cheese flavor without tasting “mustardy”).
  - ½ teaspoon ground nutmeg (pairs beautifully with cheese).
  - 1 teaspoon onion powder.
  - ½ teaspoon garlic powder.
  - 2 teaspoons salt (or to taste).
  - 1 teaspoon freshly ground black pepper (or to taste).
  - 4 cups shredded sharp cheddar cheese (about 16 oz). I highly recommend shredding your own cheese; pre-shredded often has anti-caking agents that can make the sauce less smooth.
  - 2 cups shredded Gruyère cheese (about 8 oz), for its nutty and melting qualities.
  - 1 cup shredded Monterey Jack or Colby Jack cheese (about 4 oz), for extra creaminess.
- The Crispy Topping:
  - 1 ½ cups Panko breadcrumbs.
  - 3 tablespoons unsalted butter, melted.
  - 1 tablespoon chopped fresh parsley (optional, for garnish and freshness).

Prepping for Perfection: Getting Started

Gather Your Tools and Ingredients: Before we dive into the fun, let’s make sure everything is laid out and ready to go. This is what chefs call “mise en place” – everything in its place – and it truly makes the cooking process so much smoother and more enjoyable. You’ll need large bowls for breading, a heavy-bottomed pot or Dutch oven for frying, a large pot for pasta, a large saucepan for the cheese sauce, a 9×13 inch baking dish for the mac and cheese, and a reliable meat thermometer.
Preheat Your Oven: For our glorious Baked Mac And Cheese, we’ll need an oven preheated to 375°F (190°C). If you’re opting to bake or air fry your chicken tenders, you’ll need to adjust the temperature and timing later, but for now, focus on the mac and cheese.
Prepare the Chicken Tenders: Pat your chicken tenderloins thoroughly dry with paper towels. This is a crucial step for achieving that ultimate crispy coating! Once dry, place them in a bowl and pour the buttermilk over them. Make sure each tender is coated. You can let them marinate in the buttermilk for at least 30 minutes at room temperature, or for a few hours (or even overnight) in the refrigerator. The buttermilk acts as a tenderizer and helps the breading adhere better. If refrigerating, remember to bring them back to room temperature for about 15-20 minutes before proceeding.
Warm the Milk for Mac and Cheese: In a small saucepan or microwave-safe bowl, gently warm the 4 cups of whole milk for the cheese sauce. You don’t want it to boil, just to be warm to the touch. This simple step helps create a smoother, lump-free cheese sauce later on.

Crafting the Irresistible Baked Mac And Cheese

This mac and cheese is going to be the creamy, dreamy counterpoint to our spicy chicken. It’s rich, cheesy, and has that perfect baked crust on top. Trust me, it’s worth every step!

Cook the Macaroni:
1. Bring a large pot of salted water (with 1 tablespoon of olive oil and 1 teaspoon of salt) to a rolling boil. Add the 1 lb of elbow macaroni and cook according to package directions, but aim for about 1-2 minutes less than the recommended cooking time. We want it to be al dente, meaning it still has a slight bite to it. Remember, it will continue to cook in the oven, and we definitely don’t want mushy pasta!
2. Once cooked, drain the pasta thoroughly in a colander. Do not rinse! Rinsing removes the starches that help the sauce cling to the pasta. Set aside.
Make the Velvety Cheese Sauce:
1. In a large, heavy-bottomed saucepan or Dutch oven, melt ½ cup (1 stick) of unsalted butter over medium heat. Once melted, sprinkle in the ½ cup of all-purpose flour.
2. Whisk continuously for 2-3 minutes to create a smooth roux. It should be a pale, golden color and smell slightly nutty. This roux is the base that will thicken our glorious cheese sauce.
3. Gradually Add Warm Milk: Slowly pour the warmed whole milk into the roux, a little at a time, whisking vigorously after each addition to prevent lumps. Continue whisking until all the milk is incorporated and the sauce begins to thicken. This should take about 5-7 minutes. It will become a smooth, glossy béchamel sauce.
4. Stir in the 1 cup of heavy cream, 1 teaspoon of Dijon mustard, ½ teaspoon of ground nutmeg, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, 2 teaspoons of salt, and 1 teaspoon of freshly ground black pepper. Let the sauce simmer gently for another 2-3 minutes, stirring occasionally, until it’s thick enough to coat the back of a spoon.
5. Introduce the Cheese: Remove the saucepan from the heat. This is important! Adding cheese off the heat prevents it from becoming grainy. Gradually add your shredded sharp cheddar, Gruyère, and Monterey Jack cheeses to the sauce, handful by handful, stirring until each addition is completely melted and smooth before adding more.
6. Taste the sauce and adjust seasonings if necessary. It should be rich, savory, and incredibly creamy.
Assemble and Bake the Mac And Cheese:
1. Add the drained, al dente macaroni to the cheese sauce. Stir gently until every single piece of pasta is thoroughly coated in that luscious cheese.
2. Pour the cheesy pasta mixture into your prepared 9×13 inch baking dish, spreading it evenly.
3. Prepare the Topping: In a small bowl, combine the 1 ½ cups of Panko breadcrumbs with 3 tablespoons of melted unsalted butter. Toss until the breadcrumbs are evenly coated.
4. Sprinkle the buttered Panko breadcrumbs evenly over the top of the mac and cheese. This creates that wonderfully crispy, golden-brown crust we all adore.
5. Bake in the preheated 375°F (190°C) oven for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown and crispy.
6. Once out of the oven, let the Mac And Cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it even creamier and easier to serve. If you’re adding fresh parsley, sprinkle it on now for a burst of color and freshness.

Mastering the Hot Honey Chicken Tenders

Now for the star of the show! These Hot Honey Chicken Tenders are going to be perfectly crispy, juicy, and coated in a spicy-sweet glaze that will have you reaching for more. Get ready!

Prepare the Breading Stations:
1. Set up a dredging station with three shallow bowls or dishes.
2. In the first bowl, combine the 2 cups all-purpose flour, ½ cup cornstarch, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Whisk these dry ingredients together thoroughly. This is our seasoned flour.
3. In the second bowl, whisk together the 2 large eggs and ¼ cup milk or water for our egg wash.
4. The third bowl will remain empty for your breaded chicken tenders.
Breading the Chicken Tenders:
1. Remove a chicken tender from the buttermilk, letting any excess drip off.
2. First, dredge the chicken tender in the seasoned flour mixture, ensuring it’s completely coated. Gently shake off any excess flour.
3. Next, dip the floured tender into the egg wash, allowing any excess to drip back into the bowl.
4. Finally, return the tender to the seasoned flour mixture for a second coating. Press the flour mixture onto the chicken firmly to ensure a thick, even coating. This “double dredge” is essential for maximum crispiness!
5. Place the breaded tender on a clean plate or baking sheet. Repeat this process with all remaining chicken tenders. Once all are breaded, let them rest for at least 10-15 minutes at room temperature. This brief rest helps the breading adhere better and prevents it from falling off during cooking.
Frying (or Baking/Air Frying) the Chicken:
1. For Deep Frying (My Preferred Method for Ultimate Crispiness):
  1. Pour 4-6 cups of vegetable, canola, or peanut oil into a large, heavy-bottomed pot or Dutch oven. Ensure the oil is at least 3-4 inches deep.
  2. Heat the oil over medium-high heat until it reaches 350°F (175°C). I highly recommend using a deep-fry thermometer for accuracy. If you don’t have one, you can test the oil by dropping a pinch of flour into it; it should sizzle immediately.
  3. Carefully place 3-4 chicken tenders into the hot oil, being careful not to overcrowd the pot. Overcrowding will drop the oil temperature and lead to soggy chicken.
  4. Fry for 4-6 minutes, flipping occasionally, until the tenders are golden brown and cooked through. An instant-read thermometer inserted into the thickest part should register 165°F (74°C).
  5. Remove the cooked tenders from the oil with a slotted spoon or tongs and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt while they are still hot.
  6. Repeat with the remaining chicken tenders, ensuring the oil returns to 350°F between batches.
2. For Baking (A Lighter Option):
  1. Preheat your oven to 400°F (200°C). Lightly grease a wire rack and place it on a baking sheet. Arrange the breaded tenders on the rack in a single layer, ensuring they don’t touch.
  2. Lightly spray the tops of the tenders with cooking spray or drizzle with a tiny bit of oil. This helps achieve that golden-brown crisp.
  3. Bake for 18-25 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F (74°C).
3. For Air Frying (Another Great Crispy Alternative):
  1. Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray.
  2. Place a single layer of breaded tenders in the basket, making sure not to overcrowd. Lightly spray the tenders with cooking spray.
  3. Air fry for 12-18 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F (74°C). You might need to adjust timing depending on your air fryer model.
Whipping Up the Zesty Hot Honey Sauce:
1. While the chicken is cooking or resting, prepare the glorious hot honey sauce. In a small saucepan, combine ½ cup honey, ¼ cup unsalted butter, 2-4 tablespoons hot sauce, 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, and ¼ teaspoon salt. If you like an extra kick, now’s the time to add a pinch of red pepper flakes.
2. Heat the mixture over medium-low heat, stirring occasionally, until the butter is melted and all the ingredients are well combined. Bring it to a gentle simmer for 2-3 minutes to allow the flavors to meld.
3. Taste the sauce and adjust the heat and sweetness to your preference. If you want it spicier, add more hot sauce. If you want it a little sweeter, add a touch more honey.
Coating the Tenders:
1. Once all the chicken tenders are cooked, place them in a large bowl.
2. Pour the warm hot honey sauce over the tenders.
3. Toss gently with tongs until each tender is thoroughly coated in that sticky, glossy, spicy-sweet goodness. You want an even layer of sauce on every piece.
4. These are best served immediately after coating, while they are still warm and the sauce is perfectly glazed.

Bringing It All Together: Serving Your Hot Honey Chicken Tenders With Baked Mac And Cheese

You’ve done it! You’ve successfully prepared a feast of Hot Honey Chicken Tenders With Baked Mac And Cheese that’s sure to impress anyone lucky enough to share a meal with you. The aroma alone is probably intoxicating!

To serve, I love to plate a generous portion of the creamy, bubbly baked mac and cheese alongside a few glistening hot honey chicken tenders. The contrast in textures and flavors is just divine – the crunchy, spicy-sweet chicken perfectly complemented by the ultimate comfort of the cheesy, baked pasta. For an extra touch of freshness and color, you could sprinkle a little fresh chopped parsley over the mac and cheese. A side of simple steamed green beans or a crisp green salad would also be wonderful to round out this decadent meal.

Enjoy every single bite! This dish is a labor of love, but the smiles and satisfied sighs around the table make every moment in the kitchen worthwhile. I truly hope you savor this incredible combination as much as I do.

Conclusion:

So, as we wrap up our culinary journey, I truly hope you’re feeling as excited as I am about this incredible dish. What we’ve explored today isn’t just another meal; it’s an experience, a symphony of flavors that truly sings on your palate. Imagine the perfect crunch of a perfectly cooked chicken tender, giving way to juicy, tender meat. Now, picture that crispiness coated in a glorious, sticky hot honey glaze – a masterpiece of sweet, spicy, and savory notes that dance together. It’s this unique glaze that elevates the humble chicken tender to something truly extraordinary, making it utterly irresistible.

But wait, there’s more to this culinary delight. We’re not just serving up sensational chicken. Oh no, we’re pairing it with the ultimate comfort food companion: a creamy, bubbling, golden-brown baked mac and cheese. This isn’t your average stovetop mac; this is a rich, indulgent, oven-baked masterpiece with a perfectly crisp topping and a gooey, cheesy interior that stretches with every forkful. The combination of the fiery, sweet chicken and the cool, comforting, cheesy pasta creates a flavor profile that is both exciting and deeply satisfying. It’s a meal that feels both gourmet and incredibly approachable, perfect for a cozy night in or for impressing guests without hours of fuss. I promise you, once you taste the harmonious blend of these two components, you’ll understand why this recipe for Hot Honey Chicken Tenders With Baked Mac And Cheese isn’t just a suggestion; it’s a culinary revelation. It’s the kind of meal that disappears quickly, sparks conversation, and leaves everyone feeling utterly content. It’s a guaranteed crowd-pleaser that delivers on all fronts: flavor, texture, and pure comfort.

Serving Suggestions & Creative Variations:

Now, while this dynamic duo is absolutely stellar on its own, part of the fun of cooking is making it your own! For serving, I love to add a fresh element to cut through the richness. A simple side salad with a tangy vinaigrette, perhaps some crisp romaine or mixed greens, works wonders. Coleslaw is another fantastic contender, offering a cool, creamy crunch that beautifully complements the hot honey. Pickles, especially bread and butter or spicy dill, can also add a delightful acidic zing that cleanses the palate and makes you crave another bite. Don’t forget a refreshing drink like iced tea or a cold lager to complete the experience!

Thinking about variations? Don’t be afraid to experiment! If you’re a heat-seeker, feel free to amp up the spice in your hot honey by adding a bit more cayenne pepper or a dash of your favorite super-hot sauce. For those who prefer it milder, simply reduce the amount of chili flakes or cayenne. When it comes to the mac and cheese, consider playing with your cheese blend. A mix of smoked gouda with sharp cheddar can add a beautiful depth, or a touch of Monterey Jack for extra meltiness and stretch. You could even fold in some cooked bacon bits or roasted jalapeños into the mac and cheese for an extra layer of flavor and texture. If you’re looking to lighten up the chicken, an air fryer or even baking them instead of traditional frying can yield fantastic results with less oil, while still achieving that desirable crispiness. Remember, this recipe is a canvas, and you’re the artist!

Your Turn to Cook and Share!

So, what are you waiting for? This weekend, gather your ingredients and treat yourself, your family, or your friends to something truly special. I promise you, the aroma filling your kitchen alone will be worth the effort. There’s something incredibly satisfying about creating a meal like this from scratch, knowing every delicious bite is a testament to your efforts. It’s a meal that brings people together, fosters smiles, and creates wonderful memories. It’s more than just food; it’s an act of love.

I am genuinely excited for you to experience the magic of this recipe firsthand. Once you’ve whipped up your batch of these amazing Hot Honey Chicken Tenders and that decadent Baked Mac and Cheese, please don’t keep it to yourself! I would absolutely love to hear all about your culinary adventure. Did you try any variations? What was your favorite part? Share your experiences, your successes, and even your creative twists in the comments section below. Even better, snap a photo and share it on social media! Tag me, let me see your magnificent creations, and spread the delicious joy. Your feedback and photos truly inspire me and help this community grow. Go forth, cook, savor, and share the love – you won’t regret diving into this incredibly flavorful, comforting, and utterly satisfying meal!