Buffalo Chicken Tenders with Mac and Cheese | Comfort Food

We’re back and we’ve got the quintessential comfort dinner for tonight. Tangy and spicy buffalo tenders top a rich and creamy broiled macaroni and cheese dish. Two flavors were never more perfectly made for each other. This meal is just a bit involved, but you can drastically cut your workload by using frozen premade buffalo tenders. Just adjust your start time so everything finishes together. If you don’t have a double oven, you can bake the macaroni and cheese with the tenders and then finish it off under a high broiler for a few minutes to brown the cheese to your liking.

Buffalo Chicken Tenders
8-12 chicken tenders, cleaned
1 cup, 226g, buttermilk
4-5 tablespoons, 60-75g, hot sauce
1-2 tablespoons red pepper spice blend
12 ounces, 355ml, hot sauce
1 stick, 113g, butter
all-purpose flour for coating
vegetable oil for frying

Trim the tenders of all connective tissue and the large tendon. Combine buttermilk, 4-5 tablespoons hot sauce and the spice blend in a gallon ziplock bag. Add the tenders to the bag, squeezing out all the air. Make sure all the tenders are covered with marinade. Let stand in the refrigerator at least 4 hours or overnight.

Add flour to a large, lidded container. Drain tenders for a few seconds then add to the flour. Cover and toss gently to completely coat the tenders. All them to sit and dry for a few minutes while the oil heats in the pan. Fry tenders for 2 minutes a side in about a quarter inch of canola or mild vegetable oil. They will be about half cooked. Transfer the tenders to a large baking sheet. Melt butter and hot sauce, whisk to combine then pour evenly over all the tenders. Bake for 30 minutes in a preheated 350°F, 180°C, gas mark 4 oven.

Macaroni & Cheese
16 ozs., 452g, rotini pasta
4 tablespoons, 56g, butter
2 cups, 452ml, heavy cream
1 cup, 226ml, chicken broth
1 teaspoon kosher salt
¼ teaspoon white pepper
1¼ pounds, 565g, Velveta cheese, cubed
shredded cheddar, colby jack, swiss, monterey jack or your favorite cheese

Cook pasta according to the package directions, drain and pour into a large casserole dish. In a large sauce pan, melt the butter. Add the heavy cream and chicken stock. Season with salt and white pepper. Once that is hot, add the cubed Velveta stirring continuously until the cheese melts and sauce bubbles. Pour evenly over the pasta. Top with shredded cheese and broil for 15-20 minutes under a low broiler flame.

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