116 3rd St SE
Cedar Rapids, Iowa 52401
Here is a sweet and spicy twist to a few classics that I like to have for comfort foods, fried chicken and macaroni and cheese. I’m not sure where I got the idea from, but man am I glad I did. The crunchy, sweet heat of the chicken meets creamy and cheesy mac and cheese. How can you go wrong with that? Right, you can’t.
This is surely the ultimate in comfort food dishes. It’s a dish that’s great for lunch, dinner or even a late night snack sitting in front of the television wrapped in your favorite soft blanket. A meal everyone can enjoy as you can adjust the spiciness to your own preferences, or simply add none at all.
Of course, this recipe is simple, easy and very versatile. You can add vegetables, such as a California blend with cauliflower, carrots and broccoli, peas or spinach. Really, any veggies you might like. You also can be flexible with your protein. Steak, shrimp or even a different cut of chicken will work. The possibilities are almost endless.
I love honey, so adding a spicy honey sauce to the crispy fried chicken was a no brainer. I used white cheddar in the mac and cheese because it is very creamy and a bit lighter on the palate than regular cheddar cheese. The marriage of the two is definitely a match made in heaven. I tried the recipe on my family and they absolutely loved it. I hope you will try it with your families and friends as well.
I love putting modern twists on a few classics. To tie it into my theme for trying international cuisine, this year the jerk seasonings are of Jamaican descent. It adds a nice kick to the sweet honey, and it nestles into the cracks and crevices of the crispy fried chicken strips to give your palate a pleasant punch of flavor that is quieted to the perfect level from the creamy mac and cheese that also has a slight kick of heat from the Louisiana Cajun spices used to increase the flavor explosion. I’m telling you this dish is so simple yet eye catching, and of course, yummy.
Try this recipe out one Friday or Saturday evening with your loved ones, serve it at a potluck or just enjoy it alone. Now let’s roll up our sleeves, wash our hands and get started creating your very own version of Crispy Bee Sting Chicken with Mac and Cheese.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
5 chicken breasts sliced into strips
1 quart of buttermilk
Jerk seasoning, to taste
1 tablespoon cornstarch
1 cup of all-purpose flour
Rinse chicken and slice into strips. Season with jerk seasoning (paying attention to your comfort level of spicy).
First, in a Ziploc freezer bag place the flour.
Next take the rest of the ingredients and place in a second Ziploc bag and squish it around. Refrigerate for at least 30 minutes up to 24 hours.
Heat your fryer to 350 degrees. (I used peanut oil.)
Remove chicken tenders from freezer bag and place in the bag of flour and coat the chicken.
Remove chicken from flour, dusting off excess flour. Then place chicken in fryer until crispy. Remove chicken with a slotted spoon and drain chicken on paper towels to soak up excess oil.
Sprinkle chicken with jerk seasoning and drizzle with honey.
2 boxes of white cheddar macaroni and cheese
1/4 cup of milk
1/2 stick of butter
Follow the instructions on the box and add the milk, butter and Cajun seasonings, stir until well incorporated. Serve.