Arsenio’s Hot Honey Tender Mac & Cheese
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 into 4 cutlets)
2 piece
Dredge
all-purpose flour
40 g
egg
2 piece
corn flakes (crushed)
120 g
Hot Honey
honey
170 g
hot sauce
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
30 g
chicken bouillon
1 piece
Mac Seasoning
smoked paprika
1 tsp
garlic powder
1 tsp
salt
1 tsp
black pepper
1 tsp
Cheese
mozzarella (shredded)
113 g
fontina (shredded)
113 g
marble cheddar (shredded)
113 g
Instructions
Prepare marinade
Combine pickle juice, milk, and all seasonings to create a flavorful marinade for the chicken.
Marinate chicken
Slice chicken breasts horizontally into 4 cutlets and coat with the marinade.
Prepare hot honey
Mix honey, Frank's RedHot, and chili flakes to create the spicy-sweet drizzle.
Set up dredging station
Prepare three separate bowls: flour, beaten eggs, and crushed corn flakes.
Dredge and fry chicken
Coat marinated chicken cutlets in flour, egg, then corn flakes. Fry until golden and crispy.
Cook pasta
Boil pasta in salted water until al dente according to package directions.
Make roux
Melt butter in a large pot, whisk in flour to create a roux.
Build cheese sauce
Gradually whisk in milk until smooth, then add chipotle and bouillon cube.
Season and add cheese
Season sauce with smoked paprika, garlic powder, salt, and pepper. Stir in shredded cheeses until melted.
Combine and serve
Drain pasta and fold into cheese sauce. Top with crispy chicken tenders and drizzle with hot honey.
Original recipe
Storage
Best enjoyed fresh. Chicken can be stored separately and reheated in oven at 180°C for 8 minutes to restore crispiness
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