Honey glaze sweet & spicy fried chicken and buttermilk mac & cheese


Honey glaze sweet & spicy fried chicken and buttermilk mac & cheese


Honey glaze

ingredients :

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil

direction :

Whisk honey, soy sauce, and red pepper flakes in a bowl.

Heat olive oil in a skillet over medium heat;. Pour honey mixture into skillet and continue to cook until the  sauce is thickened, about 5 minutes more.

spicy fried chicken

INGREDIENTS :

1 (1.35kg) whole chicken, cut into pieces
salt and ground black pepper to taste
1 litre buttermilk

2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
375g plain flour

1 tablespoon cayenne pepper
2 teaspoons garlic granules
1 teaspoon paprika

salt and ground black pepper to taste
1 litre vegetable oil for deep frying

DIRECTION :
Sprinkle the chicken pieces with salt and pepper and place them during a deep-sided baking dish.
Whisk together the buttermilk, hot Poivrade and 1 teaspoon of cayenne pepper during a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces and canopy the dish with cling film. Refrigerate for about 2 hours to marinate.

Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.
Place the flour, 1 tablespoon of cayenne pepper, garlic granules, paprika and salt and pepper to taste during a large plastic resealable bag; shake well to mix . Place 2 or 3 pieces of chicken at a time into the bag and shake well to coat the chicken pieces with seasoned flour.
Heat oil during a deep fat fryer or large saucepan to 180 degrees C. Gently place chicken pieces into the recent oil and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to fifteen minutes (thighs and drumsticks). Drain the fried chicken on kitchen towels.

BUTTERMILK MAC AND CHEESE

Ingredients :

6 large eggs
3-1/4 cups shredded cheddar cheese
2-1/2 cups buttermilk
1/2 cup butter, melted
1 teaspoon salt
1 package (7 ounces) elbow macaroni, cooked and drained

DIRECTION :

In a large bowl, beat the eggs. Stir within the cheese, buttermilk, butter and salt. Add macaroni; toss to coat.

Pour into a greased 13×9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or or until a thermometer reads 160°.