Ingredients

Method

1. 1

   Cut the chicken thighs into large, bite-sized cubes.

2. 2

   In a large bowl, add the chicken cubes. Pour in the buttermilk and hot sauce.

3. 3

   Add the chicken seasoning blend.

4. 4

   Using a gloved hand, massage the ingredients together to fully coat the chicken.

5. 5

   Marinate for at least 30 minutes, or as the video suggests, "until you lose patience."

6. 6

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

7. 7

   Add the seasoning blend and stir until fragrant.

8. 8

   Pour in the heavy cream and bring to a very slight bubble.

9. 9

   Turn off the heat. Immediately add the shredded sharp cheddar and Colby Jack cheese. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.

10. 10

    Cook the elbow macaroni according to package directions. Drain well.

11. 11

    Add the cooked macaroni to the cheese sauce and mix until well combined.

12. 12

    Transfer half of the mac and cheese to an oven-safe baking dish, spreading it into an even layer.

13. 13

    Sprinkle a layer of the shredded cheese blend over the top.

14. 14

    Add the remaining mac and cheese on top, followed by a final layer of shredded cheese.

15. 15

    Bake in a preheated oven at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly.

16. 16

    While the mac and cheese bakes, prepare the chicken dredge. In a bowl, combine the all-purpose flour, cornstarch, and more of the same seasoning blend. Mix well.

17. 17

    Heat the cooking oil in a deep pot or Dutch oven to 350°F (175°C).

18. 18

    Take the marinated chicken pieces, letting excess marinade drip off, and dredge them thoroughly in the flour mixture.

19. 19

    Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot.

20. 20

    Fry for 5-7 minutes, until the chicken is golden brown and perfectly cooked.

21. 21

    Remove the chicken from the oil using a spider strainer and place it on a wire rack to drain.

22. 22

    In a clean skillet over medium heat, melt the butter.

23. 23

    Add the cayenne pepper and lemon juice, stirring to combine.

24. 24

    Turn off the heat and immediately pour in the honey. Stir until the sauce is smooth and well-incorporated.

25. 25

    Place the fried popcorn chicken in a large bowl. Pour the hot honey sauce over the chicken and toss to coat every piece.

26. 26

    Remove the baked mac and cheese from the oven.

27. 27

    Pile the hot honey popcorn chicken generously on top of the mac and cheese.

28. 28

    Serve immediately and enjoy.