Ingredients
Spice Mix
- Onion powder 3 tsp
- Garlic powder 3 tsp
- Paprika powder 3 tsp
- Parsley 3 tsp
- Salt 2 tsp
- Black pepper 1 tsp
Spicy Honey Glaze
- Honey 1/3 cup
- Hot sauce 1/3 cup
- Lemon juice 2 -3 tsp
Chicken
- Boneless chicken 1 kg
- Spice mix 2 tsp
- Eggs 2
- Hot sauce to taste
Crispy Coating
- Corn flakes 3-4 cups
- Spicemix 2 tsp
Mac n Cheese
- Uncooked pasta 1 packet of 400 grams
- Milk 700 ml
- Kiri cream cheese cubes 6 (or soft cream cheese 1/3 cup)
- Cheese slices (I used low fat) 6 (or use shredded cheddar cheese)
- Spicemix as needed
Preparation
- Spice Mix: Mix all the ingredients and keep aside.
- Spicy Honey Glaze: Mix well and keep aside for later.
- Chicken: Cut the chicken into chunks and add eggs, 2 tsp spice mix and hot sauce to your liking. Mix well and marinate for at least 30 minutes.
- Crispy Coating: coarsely grind the cornflakes and add the spice mix. Transfer to a plastic bag.
- Preheat the oven at 200°C for 10-15 minutes.
- Add 4-5 chicken pieces to the corn flakes bag, dripping off the excess egg.
- Shake the bag so that the corn flakes are well coated all over the pieces.
- Place the pieces on the baking tray, spray some oil and bake at 200°C for 15 minutes, take the tray out, flip the pieces and bake for another 10 minutes.
- When you want to serve, drizzle some “Spicy Honey Glaze” on top.
- While the chicken is baking, you can make the pasta.
- Mac n Cheese: Boil the pasta until 60-70% done. Take out one cup of pasta water and drain the rest of the water. Keep the pasta aside.
- In a blender, add milk, cream cheese, cheddar cheese and spice mix.
- Blend until smooth. Add to a pot and bring to a boil.
- Boil for 2-3 minutes until smooth. Add the pasta, mix, cover and cook on low until the pasta is fully cooked.
- Serve Mac n Cheese with Crispy chicken topped with some spicy honey glaze.
- Enjoy!
Picnic Box – Mac n Cheese with Spicy Honey Crispy Chicken – Picnic Box
Ingredients
Spice Mix
- Onion powder 3 tsp
- Garlic powder 3 tsp
- Paprika powder 3 tsp
- Parsley 3 tsp
- Salt 2 tsp
- Black pepper 1 tsp
Spicy Honey Glaze
- Honey 1/3 cup
- Hot sauce 1/3 cup
- Lemon juice 2 -3 tsp
Chicken
- Boneless chicken 1 kg
- Spice mix 2 tsp
- Eggs 2
- Hot sauce to taste
Crispy Coating
- Corn flakes 3-4 cups
- Spicemix 2 tsp
Mac n Cheese
- Uncooked pasta 1 packet of 400 grams
- Milk 700 ml
- Kiri cream cheese cubes 6 or soft cream cheese 1/3 cup
- Cheese slices I used low fat 6 (or use shredded cheddar cheese)
- Spicemix as needed
Instructions
- Spice Mix: Mix all the ingredients and keep aside.
- Spicy Honey Glaze: Mix well and keep aside for later.
- Chicken: Cut the chicken into chunks and add eggs, 2 tsp spice mix and hot sauce to your liking. Mix well and marinate for at least 30 minutes.
- Crispy Coating: coarsely grind the cornflakes and add the spice mix. Transfer to a plastic bag.
- Preheat the oven at 200°C for 10-15 minutes.
- Add 4-5 chicken pieces to the corn flakes bag, dripping off the excess egg.
- Shake the bag so that the corn flakes are well coated all over the pieces.
- Place the pieces on the baking tray, spray some oil and bake at 200°C for 15 minutes, take the tray out, flip the pieces and bake for another 10 minutes.
- When you want to serve, drizzle some “Spicy Honey Glaze” on top.
- While the chicken is baking, you can make the pasta.
- Mac n Cheese: Boil the pasta until 60-70% done. Take out one cup of pasta water and drain the rest of the water. Keep the pasta aside.
- In a blender, add milk, cream cheese, cheddar cheese and spice mix.
- Blend until smooth. Add to a pot and bring to a boil.
- Boil for 2-3 minutes until smooth. Add the pasta, mix, cover and cook on low until the pasta is fully cooked.
- Serve Mac n Cheese with Crispy chicken topped with some spicy honey glaze.
- Enjoy!
