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Delicious Honey Pepper Chicken Mac and Cheese inspired by Applebee's

Copycat Applebee's Honey Pepper Chicken Mac and Cheese

A delicious homemade rendition of Applebee's popular Honey Pepper Chicken Mac and Cheese, featuring crispy chicken tenders tossed in a sweet and spicy sauce, served over creamy macaroni and cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Mac and Cheese
  • 8 oz Elbow macaroni
  • 4 tbsp Butter
  • 4 tbsp All-purpose flour
  • 2 cups Milk
  • 2 cups Sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tsp Dijon mustard optional, for flavor depth
For the Honey Pepper Chicken
  • 2 Boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/2 cup All-purpose flour
  • 2 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 2 Eggs beaten
  • 2-3 cups Vegetable oil for frying
For the Honey Pepper Sauce
  • 1/2 cup Honey
  • 1/4 cup Soy sauce
  • 2 tbsp Rice vinegar
  • 1-2 tbsp Sriracha or hot sauce adjust to taste
  • 1 tsp Black pepper, freshly ground
  • 2 cloves Garlic, minced
  • 1/2 tsp Ginger, grated optional

Equipment

  • Large pot
  • Large saucepan
  • Whisk
  • Large skillet
  • Tongs
  • Wire rack
  • Mixing bowls

Method
 

For the Mac and Cheese
  1. Cook macaroni according to package directions, then drain and set aside.
  2. Melt butter in a large saucepan, whisk in flour to create a roux, and cook for one minute.
  3. Gradually whisk in milk until smooth, then bring to a simmer and cook until thickened.
  4. Remove from heat, stir in cheeses, salt, pepper, and Dijon mustard until melted and creamy.
  5. Add the cooked macaroni to the cheese sauce and stir to combine.
For the Honey Pepper Chicken
  1. In one bowl, combine flour, cornstarch, salt, pepper, garlic powder, and paprika; in another, beat the eggs.
  2. Dredge chicken pieces first in the egg, then in the flour mixture, ensuring they are fully coated.
  3. Heat vegetable oil in a large skillet to 350°F (175°C) and fry chicken in batches until golden brown and cooked through.
  4. Transfer fried chicken to a wire rack to drain excess oil.
For the Honey Pepper Sauce
  1. Whisk together honey, soy sauce, rice vinegar, sriracha, black pepper, minced garlic, and optional grated ginger in a bowl.
  2. In a clean skillet, heat the sauce over medium heat until it simmers and thickens slightly.
  3. Toss the fried chicken pieces in the warm honey pepper sauce until evenly coated.
Assembly
  1. Serve the honey pepper chicken over generous portions of the creamy mac and cheese.

Notes

For extra spice, add a pinch of cayenne pepper to the honey pepper sauce.