Name: Honey Glaze Sweet & Spicy Fried Chicken with Buttermilk Mac & Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 5 h
Cuisine: Southern
Ingredients: For the fried chicken:; 2 lbs chicken thighs or drumsticks; 2 cups buttermilk; 2 tbsp hot sauce; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 1/4 tsp cayenne pepper; Oil for frying (peanut or vegetable); For the honey glaze:; 1/2 cup honey; 1–2 tbsp hot sauce or 1/2 tsp chili flakes; 2 tbsp butter; 1 tbsp apple cider vinegar; Pinch of salt; For the buttermilk mac & cheese:; 8 oz elbow macaroni; 2 tbsp butter; 2 tbsp all-purpose flour; 1 1/2 cups buttermilk; 1/2 cup whole milk; 1 1/2 cups shredded sharp cheddar cheese; 1/2 cup shredded Monterey Jack or mozzarella (optional); Salt and pepper, to taste; 1/2 tsp mustard powder (optional)

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This honey glaze sweet & spicy fried chicken served with buttermilk mac & cheese is my idea of Southern-style comfort food with a bold twist. The crispy, golden chicken is coated in a sticky, sweet heat thanks to a honey-based glaze, and when I serve it next to creamy, tangy mac and cheese made with buttermilk, it becomes the kind of meal that leaves everyone speechless.

Why You’ll Love This Recipe

I love how this recipe delivers everything—crunch, creaminess, sweetness, spice, and full-on flavor. The fried chicken has a crave-worthy crust that soaks up the sticky glaze without getting soggy, while the mac and cheese balances it with rich, velvety comfort. It’s indulgent, satisfying, and perfect for sharing or spoiling myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fried chicken:

Chicken thighs or drumsticks
Buttermilk
Hot sauce
All-purpose flour
Cornstarch
Salt and pepper
Garlic powder
Smoked paprika
Cayenne pepper
Oil for frying

For the honey glaze:

Honey
Hot sauce or chili flakes
Butter
Apple cider vinegar
Salt

For the buttermilk mac & cheese:

Elbow macaroni
Butter
All-purpose flour
Buttermilk
Whole milk
Sharp cheddar cheese (shredded)
Monterey Jack or mozzarella cheese (optional)
Salt and pepper
Mustard powder (optional)

Directions

For the chicken:

I marinate the chicken in buttermilk and hot sauce for at least 4 hours or overnight.
I mix the flour, cornstarch, and spices in a bowl.
I remove the chicken from the marinade, dredge it in the flour mixture, and let it rest for 10 minutes.
I heat oil in a heavy pan to 350°F and fry the chicken until crispy and cooked through, about 12–15 minutes.
For the glaze, I simmer honey, hot sauce, butter, and vinegar until slightly thickened.
I brush or drizzle the hot glaze over the fried chicken before serving.

For the mac & cheese:

I cook the macaroni until just al dente, then drain it.
I melt butter in a saucepan, whisk in flour to form a roux, then slowly add the buttermilk and milk.
Once thickened, I stir in the cheese until melted and smooth.
I season with salt, pepper, and mustard powder, then fold in the macaroni.
I serve it hot and creamy alongside the fried chicken.

Servings and timing

This recipe makes about 4 servings.
Prep time: 20 minutes
Cook time: 45 minutes
Marinate time: 4+ hours or overnight
Total time: About 5 hours (including marinating)

Variations

I sometimes swap chicken wings or tenders for a party-style version.
A dash of bourbon in the honey glaze adds a bold kick.
For the mac, I use a blend of cheeses—like gouda or gruyère—for deeper flavor.
I finish the mac with a toasted breadcrumb topping when I want a bit of crunch.

storage/reheating

I store leftover chicken and mac separately in the fridge for up to 3 days. To reheat the chicken, I bake it in the oven at 375°F until crisp again. The mac reheats best on the stovetop or in the microwave with a splash of milk stirred in to keep it creamy.

FAQs

Can I bake the chicken instead of frying?

Yes, but it won’t be as crispy. I bake it at 425°F on a wire rack until golden, then glaze right before serving.

Can I make the glaze less spicy?

Absolutely. I reduce the hot sauce or add a little more honey if I want a milder, sweeter flavor.

What if I don’t have buttermilk?

I mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 10 minutes—it works just as well.

Can I make the mac and cheese ahead of time?

Yes, but I reheat it gently with a bit of milk to bring back the creaminess before serving.

What oil is best for frying?

I use peanut oil or vegetable oil because they have a high smoke point and keep the chicken crispy.

Conclusion

This honey glaze sweet & spicy fried chicken with buttermilk mac & cheese is the kind of meal that sticks with me. It’s rich, satisfying, and packed with flavor from the first crunchy bite to the last creamy spoonful. Whether I’m cooking for a crowd or treating myself, it never fails to impress.