01 -
Combine chicken breast pieces with buttermilk in a bowl, cover, and refrigerate for a minimum of 20 minutes to tenderize and flavor the meat.
02 -
Mix flour, paprika, salt, and black pepper in a separate bowl until thoroughly combined.
03 -
Heat vegetable oil in a large skillet over medium heat. Dredge marinated chicken in the seasoned flour mixture, ensuring each piece is fully coated. Fry in batches for 4 to 5 minutes on each side until crisp and golden brown. Drain on paper towels.
04 -
Combine honey, soy sauce, cracked black pepper, and red pepper flakes in a small saucepan. Simmer gently over low heat, stirring frequently, for 2 to 3 minutes until smooth and combined.
05 -
Toss the fried chicken pieces in the prepared honey pepper glaze until thoroughly coated.
06 -
Boil elbow macaroni in a large pot of salted water following package directions until al dente. Drain and set aside.
07 -
In a saucepan over medium heat, melt butter. Whisk in flour, stirring constantly for 1 to 2 minutes. Gradually add milk and heavy cream while whisking to avoid lumps. Lower heat and incorporate cheddar and mozzarella, stirring until smooth and melted. Stir in garlic powder, onion powder, salt, and black pepper.
08 -
Add drained macaroni to the cheese sauce, mixing gently until noodles are evenly coated.
09 -
Divide mac and cheese into serving bowls. Generously top with glazed honey pepper chicken. Finish with a sprinkle of fresh parsley and extra cracked black pepper if desired.