HOT HONEY POPCORN CHICKEN MAC N CHEESE
A crave-worthy combo of crispy popcorn chicken and ultra creamy mac and cheese, finished with a punchy hot honey drizzle — the ultimate comfort meal made faster in the pressure cooker.
Equipment
- 1 Mixing bowl Large
- 1 Deep fryer or heavy pot For frying
- 1 Pressure cooker For mac and cheese
Ingredients
Main Ingredients
- 2 lbs Chicken thighs boneless, skinless
- 2 cups Buttermilk
- ¼ cup Hot sauce
- 2 teaspoon Garlic powder
- 2 teaspoon Paprika
- 1 teaspoon Cayenne pepper
- 2 teaspoon Onion powder
- 2 teaspoon Salt
- 2 teaspoon Black pepper
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 16 oz Heavy cream
- 1 ½ cup Shredded cheddar cheese
- 1 ½ cup Shredded colby jack cheese
- Honey for hot honey drizzle
- Lemon juice for hot honey drizzle
- Cayenne pepper for hot honey drizzle
Instructions
Instructions
- Mix buttermilk, hot sauce, garlic powder, paprika, cayenne, onion powder, salt, and pepper in a large bowl.
- Chop chicken thighs into bite-sized pieces and marinate in the mixture. Refrigerate at least 30 minutes or overnight.
- Heat oil in a deep fryer or heavy pot to 350°F.
- Dredge chicken pieces in flour and cornstarch mixture until fully coated.
- Fry the chicken in batches for 5–6 minutes until golden and cooked. Drain on paper towels.
- In pressure cooker, cook macaroni with heavy cream and cheeses until creamy. Follow pasta package time, then quick release.
- Combine honey, lemon juice, and cayenne to make hot honey drizzle.
- Layer mac and cheese in a dish, top with crispy popcorn chicken, and drizzle hot honey over. Serve immediately.
Notes
Store leftovers separately for optimal texture. Reheat chicken in the oven to restore crispiness.