Why You’ll Love This Recipe
I love this dish because it brings together everything I want in a comfort meal—crispy chicken, sweet heat, gooey cheese, and buttery pasta. The honey and hot sauce balance beautifully for a sticky glaze that clings to every crispy corner of the fried chicken, while the buttermilk mac and cheese offers a creamy, tangy counterpoint that makes it all come together. It’s ideal for Sunday dinner, weekend indulgence, or anytime I want to treat myself to bold flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
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Chicken pieces (your favorite cuts)
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Honey
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Hot sauce
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Salt
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Pepper
For the Mac & Cheese:
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Elbow macaroni
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Buttermilk
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Cheddar cheese, shredded
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Butter
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Flour
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Milk
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Paprika
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Onion powder
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Garlic powder
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Salt and pepper
Directions
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I start by marinating the chicken in a mix of honey, hot sauce, salt, and pepper in a large bowl. I let it sit covered for at least 30 minutes to soak in the flavor.
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While the chicken marinates, I heat oil in a deep pan until it’s hot enough for frying. I carefully fry each piece of chicken until it’s golden brown and fully cooked, turning as needed. I let them drain on a wire rack or paper towels.
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For the mac and cheese, I cook the elbow macaroni according to package directions, then drain and set it aside.
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In a large saucepan, I melt butter over medium heat, then stir in the flour and cook it for 1–2 minutes while whisking constantly.
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I slowly pour in the milk, continuing to whisk until the sauce thickens and smooths out.
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I season it with paprika, onion powder, garlic powder, salt, and pepper, then stir in the shredded cheddar cheese until fully melted.
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I mix in the cooked macaroni and pour in the buttermilk, stirring everything together until creamy, cheesy, and smooth.
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I plate the fried chicken hot and crispy next to a generous scoop of mac and cheese.
Servings and timing
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Servings: 4
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Prep time: 15 minutes
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Cook time: 25 minutes
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Total time: 40 minutes
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Calories: Approx. 680 per serving
Variations
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I sometimes add a drizzle of extra honey and a sprinkle of chili flakes over the fried chicken before serving for more sticky-sweet heat.
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For a spicier mac, I stir in diced jalapeños or a dash of cayenne to the cheese sauce.
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I’ve also tried using smoked gouda or pepper jack instead of cheddar for a deeper flavor in the mac and cheese.
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If I want to bake the mac and cheese, I top it with breadcrumbs and more cheese, then bake until bubbly and golden.
Storage/Reheating
I store leftovers in the fridge in separate containers—chicken and mac and cheese each last up to 3 days. To reheat the fried chicken, I use the oven or air fryer to bring back its crispiness. The mac and cheese reheats best in the microwave or on the stove with a splash of milk stirred in to restore its creamy texture. I don’t recommend freezing the mac and cheese due to the dairy, but the chicken can be frozen and reheated later.
FAQs
Can I use boneless chicken?
Yes, I often use boneless thighs or breasts for quicker frying and easier eating. Just adjust the cook time to make sure they’re cooked through.
What’s the best hot sauce to use?
I usually go for a classic cayenne-based hot sauce like Frank’s or Crystal. They blend well with honey and don’t overpower the flavor.
Can I make the mac and cheese without buttermilk?
If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.
How do I keep the chicken crispy after frying?
I always drain it on a wire rack instead of paper towels and avoid covering it while it’s still hot, which can trap steam and make it soggy.
Can I make the cheese sauce ahead of time?
Yes, I’ve made the sauce a few hours in advance. I reheat it gently on the stove and stir in the pasta and buttermilk just before serving.
Conclusion
This Honey Glaze Sweet & Spicy Fried Chicken with Buttermilk Mac & Cheese is the kind of meal I turn to when I want comfort, bold flavor, and that perfect balance of sweet, spicy, and creamy. It’s simple enough to make on a weeknight but delicious enough to serve for a special occasion. Once I dig into that crispy chicken and cheesy pasta, it’s hard not to go back for seconds.
