Craving Applebee’s Honey Pepper Chicken Mac and Cheese but don’t feel like heading out? Good news! You can easily recreate this delightful dish in the comfort of your kitchen.
This Copycat Applebee’s Honey Pepper Chicken Mac and Cheese recipe combines crispy chicken bites tossed in a sweet and spicy honey pepper sauce with creamy, cheesy mac and cheese. Perfect for a cozy night in or impressing your guests, this dish is sure to become a staple in your home cooking repertoire.
Discover the Secret to Applebee’s Comfort Food
Applebee’s Honey Pepper Chicken Mac and Cheese is the epitome of comfort food. The combination of crunchy, honey-glazed chicken bites with creamy, cheesy pasta is a match made in heaven. But the best part?
You don’t have to visit the restaurant to enjoy it. This homemade version allows you to indulge in all the flavors you love while tweaking the recipe to suit your tastes.
The Ingredients You’ll Need
To make this delicious dish, gather the following ingredients:
For the Honey Pepper Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
For the Mac and Cheese
- 8 oz elbow macaroni or your preferred pasta
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Cooking Things Up
Preparing the Honey Pepper Chicken
- Season the Chicken: Begin by seasoning your chicken pieces with salt and pepper to your preference. This simple step ensures the chicken is flavorful from the inside out.
- Coat the Chicken: Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each piece of chicken in flour, dip it into the eggs, and coat it in breadcrumbs. This triple coating gives the chicken its crispy texture.
- Fry Until Golden: Heat vegetable oil in a skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken pieces in the skillet. Fry them until they are golden brown and fully cooked through. Set aside on a paper towel-lined plate to drain excess oil.
- Make the Honey Pepper Sauce: In a small saucepan, combine the honey, soy sauce, black pepper, and garlic powder. Heat over low heat until the ingredients are well mixed and the sauce is warm. Pour this sauce over the fried chicken and toss to coat every piece evenly.
Crafting the Creamiest Mac and Cheese
- Cook the Pasta: Prepare your pasta according to the package instructions. Once cooked, drain the pasta and set it aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Once melted, add the flour, stirring continuously to create a roux. Cook this mixture for 1-2 minutes, ensuring it doesn’t brown.
- Whisk in the Milk: Gradually add the milk to the roux, whisking continuously to prevent lumps from forming. Continue to cook and stir until the mixture thickens into a creamy sauce.
- Add the Cheese: Reduce the heat to low and stir in the shredded cheddar and grated Parmesan cheese. Keep stirring until the cheese has fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring until every piece of pasta is coated in the rich, creamy sauce.
Bringing It All Together: Serving Suggestions
Once both the honey pepper chicken and the mac and cheese are ready, it’s time to assemble your dish.
- Plate the Mac and Cheese: Start by plating a generous portion of mac and cheese as the base.
- Top with Chicken: Add a heaping scoop of honey pepper chicken on top of the mac and cheese.
- Extra Sauce: Drizzle any leftover honey pepper sauce over the top for an extra burst of flavor.
Customize Your Dish: Variations and Tips
- Spice It Up: Add a bit of chili powder or cayenne pepper to the honey sauce for an extra kick.
- Switch the Cheese: Feel free to use different cheeses in your mac and cheese. Monterey Jack, Gruyère, or Gouda would make excellent choices.
- Vegetarian Option: Swap the chicken for crispy tofu or cauliflower for a vegetarian take on this dish.
Storing Leftovers
If you have any leftovers, store them in separate airtight containers in the refrigerator. The honey pepper chicken and mac and cheese can be reheated in the microwave or on the stovetop. The dish is best enjoyed fresh, but it can be kept for up to 3 days in the fridge.
Indulge in Your Homemade Masterpiece
Now that you’ve mastered this Copycat Applebee’s Honey Pepper Chicken Mac and Cheese recipe, you can bring the delicious flavors of Applebee’s into your own kitchen anytime you like. With its crispy chicken, sweet and spicy sauce, and creamy mac and cheese, this dish is sure to become a favorite. Enjoy your homemade comfort food!
Copycat Applebee’s Honey Pepper Chicken Mac and Cheese recipe
Ingredients
For Honey Pepper Chicken
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
For Mac and Cheese
- 8 oz elbow macaroni or your preferred pasta
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Prepare the Honey Pepper Chicken:
- Season the chicken pieces with salt and pepper. Dredge each piece in flour, dip in beaten eggs, and coat with breadcrumbs.
- Heat vegetable oil in a skillet over medium-high heat. Fry the chicken pieces until golden brown and cooked through. Set aside.
- In a small saucepan, combine honey, soy sauce, black pepper, and garlic powder. Heat over low heat until well combined. Pour the sauce over the fried chicken and toss to coat.
Make the Mac and Cheese:
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, ensuring no lumps form. Continue to cook and stir until the mixture thickens.
- Reduce the heat to low and add the shredded cheddar and Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the cheese sauce and stir until well coated.
Serve:
- Plate the mac and cheese and top with the honey pepper chicken. Drizzle with extra honey pepper sauce if desired.
Notes
- Pasta Options: Use any pasta shape you prefer, such as shells or fusilli, for a twist on this dish.
- Spicy Variation: Add a pinch of red pepper flakes to the honey pepper sauce for an extra kick.
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