Name: HOT HONEY POPCORN CHICKEN MAC N CHEESE
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6
Ingredients: 2 lbs chicken thighs; 2 cups buttermilk; 1/4 cup hot sauce; 2 tsp garlic powder; 2 tsp paprika; 1 tsp cayenne; 2 tsp onion powder; 2 tsp salt; 2 tsp pepper; 2 cups flour; 1 cup cornstarch; 4 tbsp butter; same spice mix; 16 oz (2 cups) heavy cream; 1 1/2 cup shredded cheddar cheese; 1 1/2 cup shredded colby jack cheese; 1 lb cooked pasta (elbow macaroni); 3 tbsp butter; 1 tsp cayenne pepper (or more to taste); ¼ cup honey; 1 tbsp lemon juice

Cut the chicken thighs into large, evenly-sized chunks, roughly bite-sized for a popcorn chicken effect. Transfer the chicken to a large bowl and pour over enough buttermilk to coat, followed by a few generous dashes of hot sauce. Stir to combine.

Season this mixture with your preferred blend of spices—paprika, garlic powder, onion powder, cayenne, salt, and pepper —and give the chicken a quick massage to make sure everything is distributed evenly. Cover and marinate in the fridge for at least a couple of hours.

To prepare the mac and cheese, start by melting a few tablespoons of butter in a saucepan over medium heat. Once melted, stir in the same blend of spices used earlier to create a seasoned base. Slowly pour in the heavy cream and stir continuously. Once it begins to gently bubble at the edges, remove from heat and immediately add in a few handfuls of pre-shredded cheese. Stir until melted and smooth.

Separately, cook the elbow macaroni according to the package instructions, then drain. In a baking dish, layer half of the macaroni evenly across the bottom. Spoon a generous amount of the cheese sauce over the top, spreading it to cover. Repeat with a second layer of macaroni and finish with a final blanket of cheese.

Bake the assembled mac and cheese in a preheated 375°F oven for about 15 minutes, or until bubbling and golden on top.

While the mac and cheese bakes, prepare the chicken coating. In a large bowl, combine all-purpose flour with cornstarch and another round of the spice mix. Mix well. Remove the marinated chicken chunks from the buttermilk and place them into the flour mixture. Toss thoroughly, pressing the coating into each piece to ensure a thick, even crust.

Heat a pot of frying oil to 350°F. Once hot, carefully drop in the coated chicken pieces in batches, frying for 5–7 minutes or until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain.

To make the hot honey, melt a few tablespoons of butter in a small saucepan. Stir in some cayenne pepper, a squeeze of fresh lemon juice, and finally a generous pour of honey. Bring to a low simmer, then immediately remove from the heat.

Toss the fried chicken pieces in the hot honey sauce until they are fully glazed.

To serve, pile the hot honey chicken generously over the baked mac and cheese and enjoy!

HOT HONEY POPCORN CHICKEN MAC N CHEESE