The Mac That Broke The Internet
Crispy fried chicken over creamy mac & cheese with hot honey drizzle
Crispy spiced chicken cutlets served over creamy chipotle mac & cheese and finished with a sweet-spicy hot honey drizzle.
Equipment
Ingredients
Marinade
pickle juice
30 ml
milk
15 ml
salt
1 tsp
black pepper
1 tsp
paprika
1 tsp
onion powder
1 tsp
chili flakes
1 tsp
garlic powder
1 tsp
Chicken
chicken breast (sliced horizontally)
2 piece
Dredge
all-purpose flour
40 g
egg
2 piece
corn flakes (crushed)
80 g
Hot Honey
honey
170 g
Frank's RedHot
60 g
chili flakes
1 tsp
Mac & Cheese
pasta
850 g
butter
57 g
all-purpose flour
32 g
milk
720 g
chipotle in adobo
2 tbsp
chicken bouillon cube
1 piece
Instructions
Prepare marinade
Mix pickle juice, milk and all spices in a bowl to create the marinade.
Prepare chicken cutlets
Slice chicken breasts horizontally to make 4 thin cutlets.
Marinate chicken
Coat chicken cutlets in marinade and let sit.
Prepare corn flakes
Crush corn flakes into coarse crumbs for breading.
Dredge chicken
Dredge marinated cutlets in flour, then egg, then crushed corn flakes.
Make hot honey
Mix honey, Frank's RedHot and chili flakes in a bowl.
Cook pasta
Boil pasta in salted water until al dente.
Fry chicken cutlets
Fry breaded chicken cutlets in oil until golden and cooked through.
Make cheese sauce roux
Melt butter, add flour and cook roux for 2 minutes.
Add milk and thicken sauce
Gradually whisk in milk and cook until sauce thickens.
Season mac & cheese sauce
Stir in chipotle in adobo and chicken bouillon cube until dissolved.
Combine pasta and sauce
Add drained pasta to the cheese sauce and stir to coat evenly.
Plate and serve
Serve mac & cheese topped with sliced fried chicken and drizzle with hot honey.
Original recipe
Storage
Best eaten fresh; reheat chicken separately to keep it crispy
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.