Step 1: Marinate the Chicken

Place the chicken pieces in buttermilk and let them soak for at least 20 minutes. For even more tender chicken, refrigerate for up to 2 hours.

Step 2: Prepare the Coating

In a shallow bowl, combine the flour, paprika, salt, and black pepper. Stir until evenly mixed.

Step 3: Fry the Chicken

Heat about 2 inches of vegetable oil in a deep skillet over medium heat.

Remove the chicken from the buttermilk, allowing any excess to drip off. Coat each piece thoroughly in the seasoned flour.

Carefully fry the chicken for 4 to 5 minutes per side or until golden brown, crispy, and fully cooked. Transfer to a paper towel-lined plate.

Step 4: Make the Honey Pepper Glaze

In a small saucepan, combine the honey, soy sauce, cracked black pepper, and red pepper flakes.

Cook over low heat for 2 to 3 minutes while stirring frequently until slightly thickened.

Add the fried chicken to the glaze and toss until every piece is evenly coated.

Step 5: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the elbow macaroni according to the package directions until al dente.

Drain and set aside.

Step 6: Prepare the Cheese Sauce

In a large saucepan, melt the butter over medium heat.

Whisk in the flour and cook for about 2 minutes to remove the raw flour taste.

Slowly pour in the milk and heavy cream while whisking continuously until smooth.

Allow the sauce to thicken slightly.

Reduce the heat and stir in the cheddar cheese and mozzarella cheese until completely melted.

Season with garlic powder, onion powder, salt, and black pepper.

Step 7: Assemble the Creamy Honey Pepper Chicken Mac and Cheese Delight

Fold the cooked macaroni into the cheese sauce until every piece is coated.

Divide the creamy mac and cheese among serving bowls.

Top generously with the honey pepper glazed chicken.

Finish with fresh parsley, additional black pepper, or extra shredded cheese if desired.

Serve immediately while hot.