What the heck is this?
This, my friend, is not your average dinner—it’s the kind of crave-worthy, sticky-sweet, boldly savory meal that shuts down all other dinner plans. Imagine crispy chicken bites tossed in a fiery-sweet honey pepper glaze, all piled on top of ultra-creamy mac and cheese that hugs every bite. It’s spicy, it’s cheesy, it’s a little sweet, and it’s completely, shamelessly addictive.
Think of it as the love child of your favorite takeout chicken and grandma’s baked mac—only way easier to make than you’d think, and 100% more impressive when you serve it up.
Why You’ll Love This Recipe
The spicy honey glaze is a sweet-heat masterpiece
The mac and cheese is extra creamy (no dry stuff here)
You can bake or fry the chicken—your call
Perfect for date night, game day, or “treat yourself” Tuesday
Tastes like it came from a restaurant (but it’s all you, baby)
Crowd-pleasing, kid-approved, and completely binge-worthy
The Good Stuff You’ll Need
For the Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-size chunks
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 cup flour
1/2 cup cornstarch
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
Oil for frying (or a little for baking/air frying)
For the Spicy Honey Pepper Glaze:
1/2 cup honey
1 1/2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp black pepper (go coarse!)
1/4–1/2 tsp crushed red pepper flakes (to taste)
Pinch of salt
Optional: 1/2 tsp hot sauce for extra fire
For the Mac and Cheese:
2 cups elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk (preferably whole milk)
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella (for stretch!)
Salt & pepper to taste
Optional: 1/2 tsp ground mustard or paprika for flavor
Let’s Do This
Step 1: Get That Chicken Soaking
Toss your chicken chunks in buttermilk and let them chill for at least 30 minutes (or up to overnight). This makes them tender and helps the coating stick better. If you’re short on time, even 10–15 minutes helps.
Step 2: Bread and Cook the Chicken
Mix the flour, cornstarch, paprika, garlic powder, and salt in a bowl. Take your soaked chicken pieces, shake off excess buttermilk, and dredge in the flour mix. For extra crispy, double-dip in buttermilk and flour again.
Frying: Heat 1–2 inches of oil in a pan over medium heat (350°F). Fry chicken in batches until golden and crispy (about 4–5 minutes). Drain on paper towels.
Baking: Preheat oven to 425°F. Place breaded chicken on a greased baking rack. Spray with oil and bake 20–25 minutes, flipping halfway.
Air Fryer: 400°F for 14–16 minutes, flipping halfway, until crispy and golden.
Step 3: Make the Glaze
In a small saucepan, combine honey, soy sauce, vinegar, black pepper, chili flakes, salt, and hot sauce (if using). Simmer for 3–5 minutes, stirring often, until slightly thickened. Remove from heat.
Step 4: Toss and Sauce
Put your crispy chicken in a big bowl and pour the spicy honey glaze all over. Toss until each piece is shiny and coated in sticky, peppery goodness. Try not to eat them all straight from the bowl.
Step 5: Mac and Cheese Time
Boil macaroni in salted water until just tender. Drain. In the same pot, melt butter over medium heat, whisk in flour, and cook for 1–2 minutes. Slowly whisk in milk and cook until thickened. Add cheese, stir until melty, season with salt, pepper, and any extras you like. Fold in the macaroni. Boom—creamy magic.
Step 6: Assemble and Serve
Scoop generous helpings of mac and cheese onto plates or bowls, then pile high with honey pepper chicken. Garnish with chopped green onions, parsley, or a drizzle of extra glaze. Serve hot—and watch it disappear.
Serving Suggestions
Add steamed broccoli or roasted veggies on the side
Serve in mini bowls as a game-day appetizer
Throw it in a wrap or sandwich the next day (if there’s any left)
Top with crispy onions or jalapeños for crunch and kick
Switch It Up
Use chicken tenders or thighs for extra juicy bites
Swap in buffalo or BBQ sauce for a different twist
Try gouda, pepper jack, or even cream cheese in the mac
Make it a casserole: layer mac in a dish, top with chicken, bake 10 minutes
Make-Ahead Tips
You can fry the chicken and refrigerate it for up to 2 days—reheat in the oven
The mac and cheese can be made ahead, too—just add a splash of milk when reheating
Glaze can be made days ahead and stored in the fridge
Want to freeze? Store glazed chicken and mac separately for best texture
Questions People Actually Ask
Q: Can I make this less spicy?
Yep. Just skip the red pepper flakes and hot sauce—keep the black pepper for that mild zing.
Q: Can I use store-bought nuggets?
Absolutely. Heat them up and toss in the homemade glaze for a shortcut win.
Q: What cheese works best for the mac?
Sharp cheddar for bold flavor + mozzarella for stretch is the dream team. But you can play—Colby jack, Monterey, smoked gouda? All welcome here.
Q: Can I make this gluten-free?
Yes! Use GF pasta and flour, and make sure your soy sauce is gluten-free. You’ll still get all the flavor.
Irresistible Spicy Honey Pepper Chicken with Mac and Cheese: Sweet Heat Meets Creamy Comfort
- Total Time: 50 minutes
- Yield: 4 hearty portions 1x
Description
This, my friend, is not your average dinner—it’s the kind of crave-worthy, sticky-sweet, boldly savory meal that shuts down all other dinner plans. Imagine crispy chicken bites tossed in a fiery-sweet honey pepper glaze, all piled on top of ultra-creamy mac and cheese that hugs every bite. It’s spicy, it’s cheesy, it’s a little sweet, and it’s completely, shamelessly addictive.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-size chunks
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 cup flour
1/2 cup cornstarch
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
Oil for frying (or a little for baking/air frying)
For the Spicy Honey Pepper Glaze:
1/2 cup honey
1 1/2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp black pepper (go coarse!)
1/4–1/2 tsp crushed red pepper flakes (to taste)
Pinch of salt
Optional: 1/2 tsp hot sauce for extra fire
For the Mac and Cheese:
2 cups elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk (preferably whole milk)
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella (for stretch!)
Salt & pepper to taste
Optional: 1/2 tsp ground mustard or paprika for flavor
Instructions
Step 1: Get That Chicken Soaking
Toss your chicken chunks in buttermilk and let them chill for at least 30 minutes (or up to overnight). This makes them tender and helps the coating stick better. If you’re short on time, even 10–15 minutes helps.
Step 2: Bread and Cook the Chicken
Mix the flour, cornstarch, paprika, garlic powder, and salt in a bowl. Take your soaked chicken pieces, shake off excess buttermilk, and dredge in the flour mix. For extra crispy, double-dip in buttermilk and flour again.
Frying: Heat 1–2 inches of oil in a pan over medium heat (350°F). Fry chicken in batches until golden and crispy (about 4–5 minutes). Drain on paper towels.
Baking: Preheat oven to 425°F. Place breaded chicken on a greased baking rack. Spray with oil and bake 20–25 minutes, flipping halfway.
Air Fryer: 400°F for 14–16 minutes, flipping halfway, until crispy and golden.
Step 3: Make the Glaze
In a small saucepan, combine honey, soy sauce, vinegar, black pepper, chili flakes, salt, and hot sauce (if using). Simmer for 3–5 minutes, stirring often, until slightly thickened. Remove from heat.
Step 4: Toss and Sauce
Put your crispy chicken in a big bowl and pour the spicy honey glaze all over. Toss until each piece is shiny and coated in sticky, peppery goodness. Try not to eat them all straight from the bowl.
Step 5: Mac and Cheese Time
Boil macaroni in salted water until just tender. Drain. In the same pot, melt butter over medium heat, whisk in flour, and cook for 1–2 minutes. Slowly whisk in milk and cook until thickened. Add cheese, stir until melty, season with salt, pepper, and any extras you like. Fold in the macaroni. Boom—creamy magic.
Step 6: Assemble and Serve
Scoop generous helpings of mac and cheese onto plates or bowls, then pile high with honey pepper chicken. Garnish with chopped green onions, parsley, or a drizzle of extra glaze. Serve hot—and watch it disappear.
Notes
Add steamed broccoli or roasted veggies on the side
Serve in mini bowls as a game-day appetizer
Throw it in a wrap or sandwich the next day (if there’s any left)
Top with crispy onions or jalapeños for crunch and kick
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~680 kcal per serving
- Carbohydrates: ~70g
- Protein: ~35g Per Serving