Hot Honey Chicken Tenders with Creamy Mac n Cheese

Ingredients

• 1 lb chicken tenders
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp cayenne pepper
• 0 to taste salt and pepper
• 0.5 cup hot honey
• 2 cups elbow macaroni
• 2 cups sharp cheddar cheese, grated
• 1 cup milk
• 3 tbsp butter
• 2 tbsp all-purpose flour (for mac n cheese)
• 0.5 tsp mustard powder
• 0.5 tsp ground black pepper
• 0 to taste optional toppings: chopped parsley, additional cheese for garnish

Instructions

1. In a bowl, soak the chicken tenders in buttermilk for at least 30 minutes.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
4. Remove each chicken tender from the buttermilk, allowing the excess to drip off. Dredge each tender in the seasoned flour mixture, pressing down lightly to ensure an even coating.
5. Place the coated chicken tenders on the prepared baking sheet. Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through.
6. While the chicken is baking, combine the hot honey in a small saucepan over low heat. Once warmed, remove from heat and set aside.
7. In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain and set aside.
8. In the same pot, melt the butter over medium heat. Stir in the 2 tbsp of flour and cook, stirring constantly, until golden (about 1-2 minutes). Gradually whisk in the milk, and then add the mustard powder and black pepper. Bring the mixture to a simmer, stirring until thickened.
9. Remove from heat and stir in the grated sharp cheddar cheese until melted and smooth. Add the cooked macaroni to the cheese sauce and mix until well combined.
10. To serve, place a generous portion of mac n cheese on each plate and top with a few chicken tenders. Drizzle the warmed hot honey over the chicken, and garnish with chopped parsley if desired.