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1 pound chicken tenders

1 cup all-purpose flour

1 cup breadcrumbs (Panko for extra crunch)

2 large eggs, beaten

½ teaspoon salt

¼ teaspoon black pepper

Vegetable oil, for frying

⅓ cup honey

¼ cup soy sauce

1 teaspoon crushed red pepper flakes (adjust to taste)

1 teaspoon garlic powder

1 tablespoon apple cider vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

2 cups elbow macaroni (or your preferred pasta shape)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk (warm)

1 cup shredded cheddar cheese

½ cup shredded mozzarella cheese

½ teaspoon garlic powder

Salt and black pepper, to taste

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In a bowl, mix the flour, salt, and pepper.

In a separate bowl, beat the eggs.

In another bowl, place the breadcrumbs.

Dredge each chicken tender in the flour mixture, dip it into the beaten eggs, and then coat it with breadcrumbs.

Heat about 1 inch of oil in a skillet over medium heat.

Fry the chicken tenders for 3–4 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).

Remove and place on paper towels to drain excess oil.

In a small saucepan, combine honey, soy sauce, red pepper flakes, garlic powder, and apple cider vinegar.

Bring to a simmer over medium heat. If a thicker sauce is desired, stir in the cornstarch slurry and cook until the sauce thickens.

Toss the fried chicken tenders in the sauce until fully coated.

Bring a large pot of salted water to a boil and cook the macaroni according to package instructions. Drain and set aside.

In a medium saucepan, melt butter over medium heat.

Stir in the flour and cook for 1–2 minutes to create a roux.

Gradually whisk in the warm milk, stirring constantly until the mixture thickens.

Reduce the heat to low and stir in the cheddar and mozzarella cheeses until melted.

Add the garlic powder, and season with salt and pepper to taste.

Mix the cooked macaroni into the cheese sauce until fully coated.

Plate the creamy macaroni and cheese as a base.

Top with the honey pepper chicken tenders.

Garnish with freshly chopped parsley or grated Parmesan, if desired.