HONEY GLAZE SWEET & SPICY FRIED CHICKEN AND BUTTERMILK MAC & CHEESE

Honey Glaze Sweet & Spicy Fried Chicken

INGREDIENTS:

4 boneless, skinless chicken breasts or thighs

1 cup buttermilk

2 teaspoons hot sauce (adjust to taste)

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

Vegetable oil, for frying

Honey Glaze:

1/2 cup honey

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

1 teaspoon chili flakes (adjust to taste)

1 clove garlic, minced

Salt to taste

DIRECTIONS:

Marinate Chicken: In a bowl, mix buttermilk and hot sauce. Season the chicken with salt and pepper, then soak in the buttermilk mixture for at least 1 hour in the refrigerator.

Prepare Flour Mixture: In another bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Heat Oil: In a large skillet, heat vegetable oil over medium-high heat.

Dredge Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, shaking off excess.

Fry Chicken: Fry chicken in batches until golden brown and cooked through, about 7-8 minutes per side. Drain on paper towels.

Make Honey Glaze: In a small saucepan, combine honey, soy sauce, apple cider vinegar, chili flakes, and minced garlic. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt.

Glaze Chicken: Brush the fried chicken with the honey glaze or drizzle it over the top.

Buttermilk Mac & Cheese

INGREDIENTS:

8 ounces elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup buttermilk

1/2 cup heavy cream

2 cups shredded sharp cheddar cheese

1/2 teaspoon mustard powder

Salt and black pepper to taste

DIRECTIONS:

Cook Macaroni: Cook the macaroni according to package instructions until al dente. Drain and set aside.

Make Roux: In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute.

Add Liquids: Gradually whisk in buttermilk and heavy cream. Bring to a simmer, stirring constantly, until the mixture thickens.

Add Cheese: Remove from heat. Stir in shredded cheese until melted. Season with mustard powder, salt …