Hot Honey Chicken Tenders & Four Cheese Mac & Cheese

Get ready for a flavor explosion that brings together the best of comfort food! This recipe for Hot Honey Chicken Tenders with Four Cheese Mac & Cheese is a true crowd-pleaser. Imagine perfectly crispy, golden-brown chicken tenders, coated in a sticky, sweet, and spicy hot honey glaze. Then, picture them served alongside a creamy, dreamy, extra-cheesy macaroni and cheese that’s loaded with four incredible types of cheese.

This isn’t just a meal; it’s an experience! The tenders are juicy on the inside and have that satisfying crunch on the outside, with the hot honey adding a delightful kick that’s balanced by sweetness. The mac and cheese is rich, velvety smooth, and utterly irresistible. It’s comfort food taken to the next level, and it’s surprisingly straightforward to make at home.

Whether you’re looking for an impressive weekend dinner, a fun family meal, or just craving something truly delicious, this recipe delivers. It’s perfect for cozy nights in and special enough for entertaining. Even beginners can achieve fantastic results with these clear, easy-to-follow steps. You and your family are going to absolutely adore this dynamic duo!

The ultimate comfort food combo: crispy chicken with creamy mac & cheese!

Why You’ll Love This Recipe

Unforgettable Flavor Combo: Sweet, spicy, savory, and incredibly cheesy all in one meal!
Family Favorite: A dish loved by kids and adults alike, perfect for any family gathering.
Comfort Food at Its Best: Delivers ultimate satisfaction and warmth.
Beginner-Friendly: Step-by-step instructions make it easy for any home cook.
Customizable Spice: Easily adjust the heat level of your hot honey sauce.
Budget-Friendly: Uses common, affordable ingredients you can find anywhere.

Ingredients

For the Hot Honey Chicken Tenders

1 lb chicken tenderloins (or 2 boneless, skinless chicken breasts, sliced into 1-inch thick strips)
1 cup buttermilk (for tenderizing the chicken and helping the coating stick)
1/4 cup hot sauce (like Frank’s RedHot, adds flavor to the marinade)
1/4 cup pickle juice (the secret ingredient for extra tender, flavorful chicken)
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp complete seasoning (an all-purpose seasoning blend, optional but recommended)
1/2 tbsp paprika
1/2 tbsp mustard powder (enhances the savory notes)
1 tsp salt
1 tsp adobo seasoning (adds a robust, savory depth, optional)
1/2 tsp black pepper
Vegetable oil (or other neutral oil for frying, about 3-4 cups depending on your pot)

For the Hot Honey Sauce

1/2 cup honey
1/4 cup hot sauce (adjust to your preferred heat level)
1 tbsp unsalted butter

For the Four Cheese Mac & Cheese

12 oz corkscrew pasta (or elbow macaroni, cavatappi, or shells)
4 1/2 tbsp unsalted butter
3 tbsp all-purpose flour (to make the roux for the sauce)
1 1/3 cup heavy cream (for ultimate richness)
2/3 cup whole milk (balances the richness of the cream)
1/2 cup pasta water (reserved from cooking, helps with emulsification and flavor)
8 oz shredded Gouda cheese (melts beautifully, nutty flavor)
8 oz shredded mozzarella cheese (for amazing stretch and creaminess)
8 oz shredded Colby Jack cheese (a great melting cheese with mild flavor)
4 oz shredded medium cheddar cheese (adds classic cheesy tang)
4 cloves garlic, minced
1 tsp paprika
1 tsp mustard powder (enhances the cheese flavor without tasting like mustard)
1 tsp complete seasoning (optional, adds another layer of flavor)
2 tsp garlic powder
2 tsp onion powder
1 tsp salt (adjust to taste)
1/2 tsp black pepper

Gather all your ingredients for a smooth cooking experience.

Kitchen Equipment

Large Dutch oven or heavy-bottomed pot (for frying)
Large pot (for cooking pasta)
Large mixing bowls (2-3)
Whisk
Tongs
Slotted spoon or spider strainer
Cutting board
Sharp knife
Measuring cups and spoons
Large skillet or saucepan (for mac and cheese sauce)

Step-by-Step Instructions

Part 1: Prepare the Chicken Tenders

Marinate the Chicken: In a large bowl, combine buttermilk, 1/4 cup hot sauce, pickle juice, garlic powder, onion powder, complete seasoning, paprika, mustard powder, salt, adobo, and black pepper. Whisk well to combine.
Add Chicken: Add the chicken tenderloins to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor and tenderness.
Prepare Dredging Station: While the chicken marinates, prepare your dry dredging mixture. In another large bowl, combine 2 cups all-purpose flour with 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk to combine.
Heat Oil: In a large Dutch oven or heavy-bottomed pot, pour enough vegetable oil to reach about 3 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer to ensure accuracy.
Dredge Chicken: Working with one piece at a time, remove chicken from the wet marinade, letting any excess drip off. Place it into the flour mixture, pressing firmly to ensure it’s completely coated. Shake off any excess flour.
Fry Chicken: Carefully lower 3-4 chicken tenders into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, flipping occasionally, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
Drain: Remove the cooked chicken tenders with tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.

Part 2: Make the Four Cheese Mac & Cheese

Cook Pasta: Bring a large pot of salted water to a boil. Add the corkscrew pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Make the Roux: In a large skillet or saucepan over medium heat, melt the 4 1/2 tbsp unsalted butter. Add the minced garlic and cook for about 1 minute until fragrant. Sprinkle in the 3 tbsp all-purpose flour and whisk continuously for 1-2 minutes until a smooth paste (roux) forms.
Add Liquids: Gradually whisk in the heavy cream and whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
Season the Sauce: Stir in the paprika, mustard powder, complete seasoning (if using), garlic powder, onion powder, salt, and black pepper. Mix well.
Melt the Cheese: Reduce heat to low. Add the shredded Gouda, mozzarella, Colby Jack, and medium cheddar cheese to the sauce, a handful at a time, stirring constantly until completely melted and smooth.
Combine: Stir in the reserved pasta water. Add the cooked and drained pasta to the cheese sauce and toss gently until every piece is coated in the luxurious cheesy goodness. Keep warm.

Part 3: Make the Hot Honey Sauce & Assemble

Prepare Hot Honey: In a small saucepan, combine honey, 1/4 cup hot sauce, and 1 tbsp butter. Heat over low heat, stirring constantly, until the butter is melted and the sauce is smooth and warm. Do not boil.
Glaze Chicken: Once the chicken tenders are fried, you can either toss all the tenders in the hot honey sauce in a large bowl, or drizzle the sauce over individual servings.
Serve: Plate the hot honey chicken tenders alongside a generous portion of the four cheese mac & cheese. Garnish with fresh chopped parsley or chives, if desired.

Toss your crispy tenders in the irresistible hot honey sauce.

Expert Tips

For Extra Crispy Chicken: Ensure your oil is at the correct temperature (350-375°F / 175-190°C). If the oil is too cold, the chicken will be greasy; if too hot, it will burn on the outside and be raw inside. Don’t overcrowd the pot, as this lowers the oil temperature.
Preventing Lumpy Mac & Cheese: Make sure to whisk your roux continuously when adding the flour and then gradually add the milk/cream while whisking. This creates a smooth béchamel base.
Freshly Shredded Cheese is Key: Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty. For the best melt and creamiest sauce, always shred your own cheese from blocks.
Adjusting Spice: Feel free to increase or decrease the amount of hot sauce in both the chicken marinade and the hot honey sauce to suit your preference.
Rest Your Chicken: After frying, let the chicken rest on a wire rack for a few minutes. This allows the juices to redistribute, keeping the chicken tender and juicy.

Variations

Spicy Lover’s Dream: Add a pinch of cayenne pepper to the chicken dredging flour and mac & cheese sauce. Use a spicier hot sauce in the hot honey.
Air Fryer Chicken Tenders: For a lighter option, air fry your chicken tenders instead of deep-frying. Dredge as usual, spray with oil, and air fry at 375°F (190°C) for 15-20 minutes, flipping halfway, until cooked through and crispy.
Vegetarian Mac & Cheese: Skip the chicken and make a hearty veggie mac & cheese. Add roasted broccoli, sautéed mushrooms, or caramelized onions to the mac and cheese.
Smoky Flavor: Add a touch of smoked paprika to both the chicken and the mac & cheese sauce for a delicious smoky twist.
Herb Infusion: Stir in fresh chopped thyme or rosemary into the mac & cheese sauce for an aromatic touch.

Round out your meal with fresh and tangy sides.

What to Serve With

This meal is quite rich and satisfying on its own, but a few simple additions can make it even better!

Crisp Green Salad: A light, fresh salad with a tangy vinaigrette cuts through the richness beautifully.
Coleslaw: The creamy crunch of coleslaw is a classic pairing with fried chicken.
Steamed Green Beans: A simple side of steamed or roasted green beans adds a touch of freshness.
Sweet Tea or Lemonade: Refreshing drinks to complement the sweet and spicy flavors.
Warm Apple Crumble: For dessert, a warm fruit crumble with ice cream makes a perfect ending.

Storage

Refrigerator: Store leftover hot honey chicken tenders and mac & cheese separately in airtight containers in the refrigerator for up to 3-4 days.
Freezer: The mac & cheese can be frozen, though the texture might change slightly upon reheating (it can become a bit grainier). Freeze in an airtight, freezer-safe container for up to 2-3 months. The fried chicken tenders can also be frozen for similar duration.
Reheating: For mac & cheese, reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore creaminess. For chicken, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or in an air fryer at 375°F (190°C) for 5-8 minutes until heated through and crispy. Avoid microwaving the chicken if you want to retain crispiness.

Frequently Asked Questions

Can I make the chicken tenders ahead of time?

You can marinate the chicken for up to 4 hours in advance. For best results, fry the chicken just before serving to ensure maximum crispiness. However, fried chicken can be reheated.

What if my mac and cheese sauce is too thick?

If your sauce becomes too thick, you can thin it out by whisking in a little more warm milk or reserved pasta water until it reaches your desired consistency.

Can I use different types of cheese for the mac and cheese?

Absolutely! Feel free to experiment with your favorite melting cheeses like fontina, Gruyère, provolone, or even a spicy pepper jack for an extra kick. Just ensure they are good melting cheeses.

How spicy is the hot honey sauce?

The spice level is easily adjustable. Start with 1/4 cup of hot sauce and taste. If you prefer more heat, slowly add more hot sauce, a teaspoon at a time, until it’s perfect for you.

What’s the best way to get crispy chicken tenders?

Ensure your oil is at the correct temperature (350-375°F), don’t overcrowd the pot, and cook until golden brown. Letting them drain on a wire rack also prevents them from becoming soggy.

Can I bake the chicken tenders instead of frying?

Yes, for a healthier option, you can bake them. After dredging, place them on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through.

Nutrition

Please note: Nutritional information is an estimate and may vary significantly based on specific ingredients, preparation methods, and serving sizes. These values are provided for general guidance only.

Calories: 850-1000 kcal
Protein: 45-55g
Fat: 55-65g
Carbs: 50-60g
Fiber: 2-4g
Sugar: 8-12g
Sodium: 1200-1500mg

Conclusion

There you have it – a recipe that brings together the best of both worlds: crispy, spicy-sweet hot honey chicken tenders and incredibly creamy, cheesy mac and cheese. This dish is designed to bring joy and comfort to your kitchen, making every bite a celebration.

I truly hope you give this recipe a try. It’s a guaranteed hit for any occasion, big or small. When you make it, please come back and let me know how it turned out in the comments below! Your feedback and ratings mean the world to me. And if you loved this, be sure to explore more delicious and easy recipes on our site!