Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Crispy Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Honey Pepper Sauce
- ½ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
- 1 teaspoon apple cider vinegar
- 1 teaspoon cracked black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
For the Four Cheese Mac and Cheese
- 12 ounces cavatappi pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the Topping
- 6 slices cooked bacon, crumbled
- Chopped fresh parsley
- Freshly cracked black pepper
Instructions
- Marinate the chicken in buttermilk and seasonings for at least 30 minutes.
- Mix the flour coating ingredients and dredge the chicken until evenly coated.
- Fry the chicken in 350°F oil until golden brown and cooked through. Drain on a wire rack.
- Cook the pasta until al dente according to the package directions.
- Prepare the honey pepper sauce by simmering the honey, brown sugar, soy sauce, butter, vinegar, garlic powder, black pepper, and cayenne until slightly thickened.
- Make the cheese sauce by cooking butter and flour into a roux, whisking in the milk and cream, then melting in the four cheeses until smooth.
- Toss the cooked pasta with the cheese sauce until evenly coated.
- Brush the crispy chicken generously with the warm honey pepper glaze and slice into strips.
- Spoon the macaroni and cheese onto serving plates, top with the glazed chicken, sprinkle with bacon and parsley, and serve immediately.
Notes
- Freshly grate the cheese for the smoothest sauce.
- Do not overcook the pasta, as it will continue absorbing sauce.
- Allow the breaded chicken to rest before frying for a crispier coating.
- Reheat the macaroni with a splash of milk to restore its creamy consistency.
- Store the chicken and macaroni separately for the best leftovers.
- Add extra cracked black pepper or cayenne if you prefer a spicier glaze.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan