Description
This Copycat Applebee’s Honey Pepper Chicken Mac and Cheese recipe combines crispy fried honey pepper chicken with creamy, cheesy macaroni for a comforting and flavorful dish reminiscent of the popular restaurant version. Perfectly balanced with a sweet-spicy honey pepper sauce and rich mac and cheese, this homemade entree is sure to satisfy cravings and impress family and friends.
Ingredients
Units
Scale
For the Honey Pepper Chicken:
- 1 lb boneless chicken breast or tenders, cut into chunks
- 1 cup buttermilk
- 1 cup flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- Oil for frying
For the Honey Pepper Sauce:
- 1/2 cup honey
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
For the Mac and Cheese:
- 12 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 1/2 tsp garlic powder
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley, chopped
Instructions
- Marinate the Chicken: Soak chicken chunks in buttermilk for at least 30 minutes to tenderize and add moisture. For more flavor, marinate overnight in the refrigerator.
- Cook the Pasta: Boil elbow macaroni according to package instructions until al dente. Drain thoroughly and set aside to prepare the cheese sauce.
- Make the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add whole milk, whisking constantly until the sauce is smooth. Allow it to simmer gently until thickened. Stir in shredded cheddar, mozzarella, garlic powder, salt, and pepper until fully melted and creamy. Fold the cooked macaroni into the sauce evenly.
- Fry the Chicken: Combine flour, cornstarch, garlic powder, smoked paprika, salt, and pepper in a bowl. Dredge the marinated chicken pieces in this mixture until well coated. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken chunks until golden brown and crispy, about 5-7 minutes, turning as needed. Drain on paper towels to remove excess oil.
- Make the Honey Pepper Sauce: In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, and cayenne pepper if using. Heat over low heat until the mixture starts to bubble and thickens slightly, stirring occasionally to prevent burning.
- Toss Chicken in Sauce: Place the fried chicken in a bowl and pour the warm honey pepper sauce over it. Toss gently to coat each piece thoroughly with the flavorful glaze.
- Assemble: Serve a generous scoop of the creamy mac and cheese on each plate. Top with the honey pepper glazed chicken pieces. Garnish with freshly chopped parsley for a pop of color and freshness if desired. Enjoy your homemade copycat Applebee’s Honey Pepper Chicken Mac and Cheese!
Notes
- For best results, marinate chicken overnight to enhance tenderness and flavor.
- Use whole milk for the creamiest mac and cheese; substitute with 2% milk if preferred.
- Adjust cayenne pepper amount to control the spiciness level of the honey pepper sauce.
- Ensure oil temperature stays consistent while frying to achieve a crispy, golden crust without greasiness.
- Leftover chicken is best served fresh but can be reheated in an oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 720 kcal
- Sugar: 18 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
