Craving a meal that combines crispy, sweet and spicy fried chicken with rich, creamy, and tangy buttermilk mac & cheese? This recipe delivers both on flavor and satisfaction, perfect for family dinners, weekend indulgence, or impressing guests.
The chicken is double-fried for extra crunch, then tossed in a sticky honey glaze balanced with heat from chili and spice. Paired with velvety mac & cheese made with buttermilk for subtle tang, sharp cheddar, and gooey cheese sauce — this meal is pure soul food heaven.
Why You’ll Love This Meal Combo
- Crispy, flavorful fried chicken with sweet & spicy glaze
- Creamy, tangy buttermilk mac & cheese that’s ultra comforting
- Made from scratch with easy ingredients
- Great for sharing or meal prepping
- Crowd-pleaser that works for casual dinners or parties
Ingredients
For the Sweet & Spicy Fried Chicken:
- 2 lbs chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional, for marinade)
- 2 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
For the Honey Glaze:
- ½ cup honey
- 1 tablespoon soy sauce
- 1 tablespoon sriracha or hot chili sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon apple cider vinegar
- 1 clove garlic, minced
For the Buttermilk Mac & Cheese:
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup buttermilk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack or mozzarella cheese, shredded
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter (optional, for breadcrumb topping)
Instructions
1. Marinate the Chicken
In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and marinate for at least 2 hours or overnight in the fridge for best flavor.
2. Prepare the Flour Coating
In a shallow dish, mix flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Coat and Fry the Chicken
Remove chicken from marinade, letting excess drip off. Dredge chicken in flour mixture, pressing lightly to coat. Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry chicken in batches, 10–12 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Drain on paper towels.
4. Make the Honey Glaze
In a small saucepan over medium heat, combine honey, soy sauce, sriracha, red pepper flakes, vinegar, and garlic. Simmer for 2–3 minutes until slightly thickened.
Toss the fried chicken in the glaze until evenly coated.
5. Cook the Macaroni
Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
6. Prepare the Cheese Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in milk and buttermilk, stirring constantly until thickened (about 5 minutes).
Remove from heat and stir in cheddar, Monterey Jack, and Dijon mustard until melted and smooth. Season with salt and pepper.
7. Combine Macaroni and Cheese Sauce
Mix cooked macaroni into the cheese sauce until fully coated.
8. Optional Breadcrumb Topping
If using, melt butter in a small pan and toss breadcrumbs until lightly toasted.
Sprinkle breadcrumbs over mac & cheese and bake at 350°F (175°C) for 15 minutes until golden and bubbly.
Serving Suggestions
Serve hot fried chicken alongside a generous scoop of buttermilk mac & cheese. Add a crisp green salad or steamed veggies to balance the meal.
Tips for Best Results
- Double fry chicken for extra crunch (fry once at 325°F for 7 min, rest, then fry at 375°F until golden)
- Use fresh buttermilk for authentic tang in both chicken marinade and mac & cheese
- Adjust spice level in glaze to your preference
- Make mac & cheese ahead and reheat gently with a splash of milk to refresh
Storage & Reheating
- Fried chicken: Store in airtight container in the fridge up to 3 days; reheat in oven for best crispiness
- Mac & cheese: Keeps in fridge 3–4 days; reheat on stovetop or microwave, adding milk to loosen sauce
FAQs
Can I bake the chicken instead of frying?
Yes! Bake at 400°F (200°C) for 40–45 minutes, flipping halfway, then toss in honey glaze.
Can I make the mac & cheese gluten-free?
Use gluten-free pasta and substitute flour with cornstarch or gluten-free flour for the roux.
Final Thoughts
This Honey Glaze Sweet & Spicy Fried Chicken paired with Buttermilk Mac & Cheese is the ultimate comfort food combo. Crispy, sticky, spicy chicken meets creamy, tangy cheese pasta — a flavor marriage that’s hard to beat.
Perfect for family dinners, game day, or any time you want to treat yourself to soulful Southern-inspired cooking.
