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#### 1. Prepare the Chicken
1. Season the **chicken breasts** with **salt, pepper, and garlic powder**.
2. Dredge each chicken breast in **cornstarch**, dip in the **beaten eggs**, and coat with **breadcrumbs**.
3. Heat **vegetable oil** in a skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside.
#### 2. Make the Honey Pepper Sauce
1. In a small saucepan, combine the **honey**, **soy sauce**, **apple cider vinegar**, **red pepper flakes**, and **smoked paprika**.
2. Simmer over low heat for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
3. Brush the sauce generously over the fried chicken, ensuring each piece is well coated.
#### 4. Serve
– Plate the creamy macaroni and cheese alongside the honey pepper chicken. Garnish with freshly chopped parsley or additional red pepper flakes for extra flair.
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1. **Crispy Chicken**: For extra crunch, double-coat the chicken by repeating the breading process.
2. **Balance the Heat**: If you prefer a milder dish, reduce the amount of red pepper flakes. For more heat, add a pinch of cayenne pepper to the sauce.
3. **Cheese Options**: Experiment with different cheeses like Gruyere, Monterey Jack, or Colby for a unique twist on the macaroni.
4. **Meal Prep**: The honey pepper sauce can be made ahead and stored in the refrigerator for up to a week.
### Why This Recipe Works
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### Serving Suggestions
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### Conclusion