Arsenio’s Hot Honey Tender Mac & Cheese
Crispy cornflake-crusted chicken tenders drizzled with spicy-sweet hot honey over a rich three-cheese mac and 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 cutlets)
2 piece
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 cube
1 piece
smoked paprika
1 tsp
garlic powder
1 tsp
salt
1 tsp
black pepper
1 tsp
mozzarella
113 g
fontina
113 g
marble cheddar
113 g
Instructions
Prepare marinade
Combine pickle juice, milk, and all dry spices in a bowl.
Marinate chicken
Slice chicken breasts horizontally into 4 cutlets and coat with marinade.
Prepare dredge stations
Set up three shallow dishes: flour, beaten eggs, and crushed corn flakes.
Dredge chicken
Coat each cutlet in flour, then egg, then crushed corn flakes.
Fry chicken tenders
Fry breaded cutlets in oil until golden and cooked through.
Make hot honey
Warm honey with hot sauce and chili flakes.
Cook pasta
Boil pasta in salted water until al dente.
Make cheese sauce roux
Melt butter, whisk in flour, then gradually add milk to form a smooth sauce.
Season and melt cheese
Add chipotle, bouillon, spices, and cheeses; stir until melted and smooth.
Combine pasta and sauce
Toss drained pasta with cheese sauce until evenly coated.
Plate and finish
Serve mac & cheese topped with crispy chicken tenders and drizzle with hot honey.
Original recipe
Storage
Best enjoyed fresh; reheat gently to maintain creamy texture.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.