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Crispy Honey Pepper Chicken Recipe with Easy Jalapeño Cheddar Mac

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Ultra-crispy oven-baked chicken coated in a sticky honey pepper glaze, served with creamy jalapeño cheddar macaroni and cheese. This crowd-pleasing comfort meal is perfect for weeknights, game days, or whenever you crave a sweet, spicy, and cheesy dinner.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 large eggs
  • 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
  • 1 cup panko breadcrumbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • Cooking oil spray or vegetable oil
  • 1/3 cup honey
  • 1–2 tsp freshly cracked black pepper
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp butter (for glaze)
  • 1/4 tsp red pepper flakes (optional)
  • 8 oz elbow macaroni (or other short pasta)
  • 2 cups sharp cheddar cheese, shredded
  • 2 medium jalapeños, seeds removed and finely diced
  • 1 cup milk (whole or 2%)
  • 2 oz cream cheese
  • 2 tbsp butter (for mac sauce)
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top if available.
  2. Cut chicken into strips or bite-sized chunks. Pat dry with paper towels.
  3. Set up three bowls: one with flour, cornstarch, paprika, garlic powder, salt, and black pepper; one with whisked eggs and buttermilk; one with panko breadcrumbs.
  4. Dredge each chicken piece in the flour mixture, then dip in egg/buttermilk, then coat in panko, pressing gently to adhere.
  5. Arrange breaded chicken on the prepared baking sheet. Mist or brush lightly with oil.
  6. Bake for 18-22 minutes, flipping halfway, until golden and crisp and internal temperature reaches 165°F (74°C). Broil for 1-2 minutes at the end for extra crunch if desired.
  7. While chicken bakes, cook macaroni in salted boiling water according to package directions. Drain and set aside.
  8. In a medium saucepan over medium heat, melt 2 tbsp butter. Add diced jalapeños and sauté 2-3 minutes until softened.
  9. Lower heat to medium-low, add milk and cream cheese. Whisk until smooth and just starting to bubble.
  10. Gradually add shredded cheddar, whisking until melted and smooth. Season with salt and pepper. If sauce is too thick, add a splash more milk.
  11. Stir drained pasta into cheese sauce. Mix gently to coat. Keep warm on low heat.
  12. For the glaze, combine honey, soy sauce, apple cider vinegar, butter, black pepper, and red pepper flakes (if using) in a small saucepan. Heat on medium, stirring until butter melts and sauce is combined, about 2-3 minutes. Remove from heat.
  13. Dip hot chicken pieces in the honey pepper glaze or drizzle glaze over the top. For extra stickiness, return glazed chicken to oven for 2 minutes.
  14. Serve jalapeño cheddar mac on plates, top with crispy honey pepper chicken, and drizzle with extra glaze if desired.

Notes

For extra crispy chicken, use a wire rack and press panko firmly onto chicken. If breading doesn’t stick, chill coated chicken for 10 minutes before baking. Warm milk before adding to cheese sauce for smoothness. Adjust jalapeño and pepper to taste. Air fryer or shallow-frying are alternative methods. For gluten-free, use GF flour, panko, and pasta.

Nutrition

Keywords: crispy chicken, honey pepper chicken, jalapeño cheddar mac, mac and cheese, comfort food, oven baked chicken, spicy chicken, easy dinner, family meal, weeknight dinner

Find it online: https://realityeats.com/crispy-honey-pepper-chicken-recipe-with-easy-jalape-n-o-cheddar-mac/